Carrot sofrito tacos

Here you see tacos filled with carrot sofrito and cashew goat cheese with cilantro and red onion, which we ate with a tomato/tomatillo/chipotle salsa. (I used this recipe for enchiladas with a carrot sofrito.)

The leftover sofrito made for some excellent tomato soup the next day -- quickly brown chopped fennel, and then some tomato paste, then add a tin of chopped tomato, water and the sofrito. Pressure cook for 5 minutes. Puree. Salt, pepper, done.