Method

For the soup, place a large heavy-based saucepan over medium heat. Add the ancho chillies and cook for 4 minutes, turning at halfway, until beginning to smoke, toasted and slightly softened. Transfer the chillies to a board, remove the stems, open the chillies and discard the seeds. Finely chop the flesh and set aside. Return the large saucepan over medium heat with 2 tbsp olive oil. Add the onion, celery and carrot and sauté for 15 minutes, stirring occasionally, until nicely softened. Add the chopped ancho chilli, garlic, lime zest, ginger, cocoa and cumin. Toss through and cook for 2 minutes. Add the chopped tomatoes and vegetable stock. Increase the heat, bring to the boil, then reduce the heat to medium and simmer for 10 minutes. Pour the soup into a food processor and blitz until smooth (alternatively, transfer to a bowl and blitz with a stick blender).

Cut the leeks in half lengthways, then into 1cm-thick slices. Wipe the bottom of the saucepan clean with paper towel and return over medium heat. Add the remaining 2 tbsp olive oil and once hot, add the leeks and ½ tsp salt and sauté for 12 minutes, stirring occasionally, until soft and starting to caramelise. Add the sweetcorn kernels and cook for 3 minutes, until the corn is turning golden. Pour the blitzed soup back into the saucepan with the leeks and corn. Add the black beans, oregano and 500ml water, stirring through. Increase the heat, bring the soup to the boil, then reduce the heat to medium and simmer for a final 10 minutes. Place the coconut cream in a bowl and whisk until smooth. Add the lime juice and half the coconut cream to the soup, stirring through. Adjust seasoning to taste with extra salt (I find around 1 ½ tsp is about right).

To serve, spoon the warm soup into bowls, drizzle with a spoonful of the remaining coconut cream, and finish with extra lime juice and a generous handful of coriander leaves.