Corn and Chipotle Pepper Soup
It may be spring in your neck of the woods but in Tahoe we are in the midst of our 10th atmospheric river of the winter. Simply put, we are still measuring snow in feet and whatever ground hog came out on Feb 2, they missed the spring prediction for Tahoe. Ok, enough whining!
Corn and Chipotle Pepper Soup
Heat oil in saucepot over medium heat. Add onion, and sauté 5 minutes. Stir in garlic, coriander, and salt, cook another minute or until fragrant. Set aside ½ cup corn for garnish; add remaining corn, broth, and chiles to pot; bring to a simmer. Cover, and simmer 7 minutes. Stir in almond milk. Purée mixture with an immersion blender.
Combine radishes and avocado in a small bowl. Stir in lime juice. Serve soup garnished with the avocado mixture, corn kernels, and cilantro.
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