Ingredients

The following ingredients have 5 Servings
  • 1 tbsp vegetable oil
  • 3 ancho chillies, soaked and chopped
  • 1 brown onion, diced
  • 1 clove garlic, finely chopped
  • 2 tsp sea salt
  • freshly ground black pepper, to taste
  • 500g peeled sweet potatoes, cut into 2cm cubes
  • 1 litre chicken stock, approximately
  • 20ml lime juice
  • 100g fresh corn tortillas
  • vegetable oil, for deep frying
  • sour cream, to serve
  • coriander sprigs, to serve
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Instruction

  • <p>Heat oil in a large saucepan, add chillies, onion, garlic, salt and pepper and cook over low heat for about 10 minutes, until onion is soft.</p> <p>Add sweet potatoes and stock, bring to a simmer and cook uncovered for about 20 minutes, until sweet potato is soft.</p> <p>Process the mixture in a food processor, or with a hand blender, until smooth.</p> <p>Stir in lime juice, check seasoning and adjust as necessary.</p> <p>Cut tortillas into strips about 4cm long and 1cm wide. Deep fry in batches in hot vegetable oil until golden and crisp. Drain on absorbent paper.</p> <p>Serve the soup with a spoonful of sour cream and garnished with coriander and tortilla crisps.</p> <p><strong>Serve with</strong> Neil Perry's blue-eye with adobo.</p>