Smoky Sweet Potato and Lentil Tortilla Soup

Smoky Sweet Potato and Lentil Tortilla 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


  • 4-6 (6-inch) Corn Tortillas, Halved and Cut Into Strips
  • 2-4 Tablespoons Sunflower Oil
  • Large Handful Cilantro Leaves, Chopped
  • 4 Ounces Cotija or Queso Fresco, Crumbled
  • 1-2 Limes, Cut Into Wedges
  • Avocado Chunks (Optional)
  • Sour Cream (Optional)


  •  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.