I could enjoy Mexican everyday of the week - coriander, limes, avocado, chillies, tortillas and corn chips. There is however a voice that pops up and tells me that pulled pork and bean tortillas every night of the week may not be the best idea.
This soup plays with my favourite Tex Mex flavours without the guilt of tortillas every night!
2 tablespoons olive oil
6 carrots, peeled roughly chopped
1 Spanish onion, sliced
2 garlic cloves, sliced
1 teaspoon chilli flakes
2 litres vegetable stock or water
¼ cup sour cream
1 bunch coriander, leaves picked
1 green chilli, seeds removed, chopped
juice and zest of 2 limes
¼ cup (60ml) extra virgin olive oil
corn chips, to serve
Heat oil in a large saucepan over medium heat. Add onions, garlic and carrots and cook, stirring, for 8 minutes, or until the onions start to colour.
Season with salt and pepper, add chilli flakes and vegetable stock. Bring to a simmer and cook for 30 minutes or until carrots are tender.
Remove from heat and stir through sour cream. Leave to cool for 5 minutes and blend until smooth.
Meanwhile for the coriander and green chilli salsa, combine coriander, chilli, lime zest and juice and oil in a small food processor. Season and blitz and until combined.
Serve the soup with salsa and corn chips.