• Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
• Roughly chop the coriander (stalks and all).
• Drain the sweetcorn in a sieve.

• Place a large pot over medium-high heat with a drizzle of oil.
• Once hot fry the carrot with the Mexican spice mix until fragrant, 2-3 mins.
• Add the vegetable stock powder, chopped tomatoes and 400ml water (double for 4p). 
• Cover and simmer until the carrots are tender, 15-20 mins.

• Meanwhile, place a pan over medium-high heat with a knob of butter.
• Once hot, add the drained corn and season with salt and pepper.
• Cook until golden brown, 4-5 mins. 
• Once cooked, remove from the pan and cover to keep warm.

• Cut half the tortillas (double for 4p) into thin strips. Cut each strip in half widthways.
• Return the pan to medium-high heat with another knob of butter. 
• Once melted, fry the tortilla strips until golden brown, 3-4 mins. 

TIP: Fry in batches to avoid overcrowding if necessary.

• Meanwhile, zest and quarter the lemon.
• Once the soup is cooked, blend until smooth and creamy. 
• Add the yoghurt to the soup and mix well to incorporate. 
• Season to taste with salt and pepper.

TIP: Add a splash of water if it becomes too thick.

• Divide the soup between bowls.
• Crumble in Greek style cheese.
• Top with buttered corn, lemon zest, chopped coriander and tortilla strips.
• Finish with a squeeze of lemon juice.
• Serve any remaining lemon wedges alongside.