Sweet Corn Soup With Fried Tortillas

1. 1

   Place the onion and half the oil in a medium saucepan and add 1 tbsp water. Cover and cook gently for 10 mins, or until onion is tender and translucent. Add garlic and ginger and cook for 1 min.

2. 2

   Add corn kernels, potatoes, salt and stock or water. Bring to a boil. Reduce heat to low; partially cover with a lid and simmer for 45 mins, stirring occasionally.

3. 3

   Mash half the soup with a potato masher or puree with immersion blender. Add to remaining soup in saucepan. Taste and adjust seasoning, adding more salt if necessary. Swirl in the cream.

4. 4

   Heat remaining oil in a small skillet on medium-low heat. Cook tortilla strips until light brown. Drain on paper towels. Sprinkle with sea salt, smoked paprika and lime peel. Serve with soup.

* Per serving · 4 servings · Values may vary.