Thai Curry-Corn Soup

Ingredients:

1 cup sweet onion, chopped
1 t garlic powder
2 cups frozen sweet corn
1 red bell pepper, thinly sliced
15 oz can light coconut milk
2 cups So Delicious coconut milk (or dairy-free milk of choice)
1 cup vegetable stock
4-5 t red curry powder (adjust to taste)
1 T lime juice
4 cups baby spinach, washed
1 T sea salt, more or less to taste
Directions:

Water saute the onions over medium-high heat until translucent, 8-ish minutes. Add water as necessary.
Add garlic powder, corn and bell pepper, and saute for another 2-3 minutes.
Stir in both kinds of coconut milk, veggie stock, curry powder and lime juice. Cover and wait until it starts to simmer. Stir, then let it simmer for about 5 minutes until heated through.
Stir in the spinach and allow to cook for another 2-3 minutes. Add salt, taste and adjust.