Ingredients
- Soup:
- 1 c Mexican red chili sauce
- 2 c tomato water*
- ½ c carrot juice
- 1/3 c fresh corn kernels
- 1 clove garlic
- 2 tbsp onion
- ¼ c cilantro, chopped
- 2 tbsp fresh oregano, chopped
- 2 tsp lime juice
- 2 tbsp olive oil
- ¾ tsp ground, mild chipotle chili
- ¾ tsp chili powder
- ½ tsp salt
- ⅛ tsp fresh ground pepper
- Mexican Red Chili Sauce:
- ¾ c roma tomato, chopped
- 1 ½ oz dried chili mix, remove seeds, then soak for 1/2 hour in warm water, rinse and drain
- 1 tsp oregano, chopped fine
- 1 tsp garlic, minced
- 1 tsp ground cumin
- 1 tsp lemon juice
- ½ tsp raw apple cider vinegar
- ⅛ tsp smoked salt
- ⅛ tsp cracked black pepper
- 1 ½ tsp date paste
- ½ tsp salt
- Sour Cream:
- ¾ c coconut meat
- 1/3 c cashews, soaked 10-12 hours
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp date paste
- ½ tsp Celtic salt
- Water to thin
- Garnish:
- Fresh corn kernels
- Diced avocado
- Chopped cilantro
- Tortilla chips
- *To make tomato water, blend roma tomatoes with Celtic sea salt and let hang in cheesecloth bag for 1 hour, reserving liquid; discard solids.
Instructions
For Soup:
Blend ingredients for soup in blender. Set aside.
For Mexican Chili Sauce:
Blend all ingredients together in food processor or blender until a smooth sauce is achieved.
For Sour Cream:
Blend ingredients in high speed blender until smooth. Variation: Stir in white truffle oil.
To Serve:
Pour soup into warm bowls. Garnish each with fresh corn, diced avocado, cilantro, tortilla chips, and dollop of sour cream.