Chayote Soup with Roasted Hominy - Forks Over Knives

Ingredients

• 1 25-oz. can hominy, rinsed and drained
• ¼ cup lime juice
• 2 teaspoons arrowroot powder
• 2 teaspoons chili powder
• ½ teaspoon ground cumin
• ⅛ teaspoon chipotle chile powder
• 2 medium onions, chopped (2 cups)
• 6 cloves garlic, minced
• 1 teaspoon dried Mexican oregano, crushed
• 2 lb. chayote squash, peeled, seeded, and coarsely chopped (5 cups)
• 2 cups coarsely chopped Yukon gold potatoes
• 2 cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
• ¼ teaspoon sea salt
• 2 tablespoons finely chopped fresh cilantro