Ingredients
| 6 whole carrots (peeled roughly chopped) |
| 1 whole spanish onion |
| 2 l vegetable stock (or water) |
| 2 tbsp olive oil |
| 2 cloves garlic |
| 1 tsp chilli flakes |
| ¼ cup sour cream |
| 1 bunch coriander (leaves picked) |
| 1 whole green chilli (seeds removed, chopped) |
| 2 whole limes (juiced; zested) |
| ¼ cup extra virgin olive oil |
| 1 handful corn chips |
Preparation
Read full directions on Food By Jessica at http://www.foodbyjessica.com.au/2012/04/this-weeks-recipe-carrot-soup-with-tex.html
