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.