Smoky Sweet Potato and Lentil Tortilla Soup

Ingredients:
Soup:

1 Tablespoon (15 ml) Sunflower Oil (or Other Neutral Oil)
1 Medium Onion, Peeled and Diced
2 Large Garlic Cloves, Peeled and Chopped
2 Teaspoons Toasted Cumin Powder
1 Teaspoon Smoked Paprika
½ Teaspoon Fine Sea Salt (More or Less Depending on Saltiness of Vegetable Stock)
3 Tablespoons (45 ml) Tomato Paste
2 Medium Carrots, Scrubbed and Diced
2 Medium-Sized Jewel or Garnet Sweet Potatoes, Peeled and Cut Into A Large Dice
1 Cup (200 g) French Green Lentils, Rinsed
4 Cups (1 Liter) Vegetable Stock
4 Cups (1 Liter) Water
1 Tablespoon Chipotle Puree (More if you Like; or 1/2 – 2 Chipotles in Adobo, Seeded and Chopped – Taste Before Adding as they can be Hot!)
14 Ounces (415 ml) Canned Diced Tomatoes

Garnish:

Instructions:

In A Large, Heavy Soup Pot, Warm the Oil Over Medium Heat Until it Shimmers. Add the Onion, and Cook, Stirring Frequently, Until Tender, 5-10 Minutes. Add the Garlic, Cumin, Paprika, and Salt, and Cook, Stirring, for 1 Minute. Work in the Tomato Paste, and then Add the Carrots, Sweet Potatoes, Lentils, Stock, Water, Chipotle, and Tomatoes. Bring the Soup to A Boil, and then Reduce the Heat to Maintain A Low Simmer and Cook, Partially Covered, Until the Lentils and Sweet Potatoes are Tender but Still Holding A Shape, 30-40 Minutes. Taste, Adding more Salt or Chipotle if you Like.

To Make the Tortilla Strips, Heat A Thin Layer of Oil in A Wide, Heavy Skillet Over Medium-High Heat. When the Oil Shimmers, Add Enough Tortilla Strips to Fit in A Single Layer, and Cook, Stirring and Tossing Occasionally, Until Golden and Crisp, 2-3 Minutes. Remove and Let Drain on Paper Towels. Repeat with the Remaining Tortilla Strips and Oil.

Serve Bowls of Soup Topped with A Good Squeeze of Lime, A Nest of Tortilla Strips, and A Bit of Cilantro and Cotija (and Avocado and Sour Cream, if you Like). The Soup Keeps Well, Refrigerated, for up to 3 Days.

You must be logged in to post a comment.