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In a saucepan over medium-high heat add tomatoes and ancho chiles, cover with 3 cups water.
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Bring to a boil, reduce heat and simmer until chiles are tender and tomatoes are cooked.
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Add tomatoes, chiles, garlic, El Yucateco Habanero Chiltepin and some of the cooking water to a blender.
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Blend until smooth.
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Heat the olive oil in a large saucepan over medium-high heat. Add the sliced carrot, chopped chayote, and onion and sauté for 4 to 5 minutes, until light and translucent, season with salt and pepper.
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Carefully pour in the tomato puree and the remaining 3 cups of water.
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Cover saucepan and simmer for about 10 minutes.
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Add the shrimp. Cover and reduce heat to low; let simmer for another 10 minutes.
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To serve ladle soup into bowls. Garnish with cilantro, lime juice and mas hot sauce.