Spicy Corn Soup

1 T olive oil
1 - medium onion, chopped
1 - clove garlic, minced
1/4 t cayenne
1/4 t ground cumin
1 - medium potato, peeled and cut into 1/4 inch cubes
3 C water or vegetable broth
4 C corn kernels
0 - salt and pepper
1 C vegan milk
0 - minced canned green chiles

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, cayenne, and cumin. Cover and cook until the onion is softened, about 5 minutes. Add the potato and the water. Bring to a boil over high heat. Add the corn, reduce the heat to low and simmer until the vegetables are tender, about 15 minutes. Season to taste with salt and pepper. In a food processor, puree 2 to 3 cups of the soup. Combine the pureed soup with the rest of the soup and let cool to room temperature. Just before serving, stir in vegan milk. ladle the soup into bowls and sprinkle each serving with a small spoonful of the minced chiles.

From Vegan Fire and Spice