Latin Corn Soup

This vegan soup is so hearty and creamy, you'd swear I added cream!

Ingredients
2 c. onions, thinly sliced
3 tsp. olive oil
3 garlic cloves, minced or pressed
1 fresh chile, minced
2 tsp. ground coriander
1-1/2 tsp. dried oregano
1 tsp. salt
2 c. water or vegetable broth
1/4 c. radishes, thinly sliced
2 c. sweet potatoes, peeled and diced
1 c. red bell peppers, diced
1-15 oz. can white hominy, drained
1-14 oz. can coconut milk
1-14 oz. can diced tomatoes
1-1/2 c. fresh or frozen corn kernels
2 tbsp. lime juice
2 tbsp. cilantro, freshly chopped
Avocado cubes

Directions
In a soup pot on medium-high heat, cook the onions in the oil for about five minutes, until just beginning to soften. Add the garlic, chiles, coriander, oregano, and salt and stir constantly for a minute. Stir in one cup of the water/broth and the radishes, sweet potatoes and bell peppers. Cover and simmer, stirring occasionally, until the veggies are tender, about 10 minutes.

While the vegetables simmer, puree the hominy with the remaining water/broth and coconut until smooth (use a stick blender!). When the vegetables are tender, add the puree and the tomatoes and corn and bring back to a simmer, stirring occasionally.

Stir in the lime juice and the cilantro. Top each serving with ripe avocado cubes. Serves 4 to 6.

NOTE: Look for hominy and coconut milk without preservatives.