Instructions

1. Finely chop the onion, garlic, chilli and carrot.
2. Heat one Tbsp of oil in a saucepan, then add the chopped vegetables.
3. Gently sauté for 5 minutes, until soft, then add the tomato purée, chipotle paste and the spices and stir for a few seconds, until well coated.
4. Add the stock and bring to the boil. Simmer for 10 minutes.
5. Add the peas and cook for another 5 minute. Turn off the heat add the coriander leaves and lime juice.
6. Spoon the hot soup into bowls and top with a couple of spoonful of shredded ham.
7. Serve immediately.