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Raw Tortilla Soup

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
  • 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
  • tsp smoked salt
  • 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

  1. For Soup:

  2. Blend ingredients for soup in blender. Set aside.

  3. For Mexican Chili Sauce:

  4. Blend all ingredients together in food processor or blender until a smooth sauce is achieved.

  5. For Sour Cream:

  6. Blend ingredients in high speed blender until smooth. Variation: Stir in white truffle oil.

  7. To Serve:

  8. Pour soup into warm bowls. Garnish each with fresh corn, diced avocado, cilantro, tortilla chips, and dollop of sour cream.

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