Today I had Tortilla Soup, by Melissa Mango.... from her class.............there is one posted on the net by Roxanne Kline....
1 cup Mexican red chili sauce
2 cups tomato water*
½ cup carrot juice
1/3 cup fresh corn kernels
1 clove garlic
2 Tablespoons onion
¼ cup cilantro, chopped
2 Tablespoons fresh oregano, chopped
2 teaspoons lime juice
2 Tablespoons olive oil
¾ teaspoon ground, mild chipotle chili
¾ teaspoon chili powder
½ teaspoon salt
1/8 teaspoon fresh ground pepper
Mexican Red Chili Sauce
¾ cup roma tomato, chopped
1 ½ ounces dried chili mix, remove seeds, then soak for ½ hour in warm water, rinse and drain
1 teaspoon oregano, chopped fine
1 teaspoon garlic, minced
1 teaspoon ground cumin
1 teaspoon lemon juice
½ teaspoon raw apple cider vinegar
1/8 teaspoon smoked salt
1/8 teaspoon cracked black pepper
1 ½ teaspoons date paste
½ teaspoon salt
¾ cup coconut meat
1/3 cup cashews, soaked 10-12 hours
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon date paste
½ teaspoon Celtic salt
Water to thin
Fresh corn kernels
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.
Pour soup into warm bowls. Garnish each with fresh corn, diced avocado, cilantro, tortilla chips, and dollop of sour cream.
*To make tomato water blend roma tomatoes with Celtic sea salt and let hang in cheesecloth bag for 1 hour, reserving liquid, discard solids.