Smoky Sweet Potato and Lentil Tortilla Soup {gluten-free, vegan}
Smoked paprika and chipotle add vibrant flavor to a piquant, brick red broth studded with chunks of creamy sweet potato and tender lentils for an ultra-nourishing vegetarian, vegan, and gluten-free sweet potato lentil tortilla soup topped with all the fixings.
Prep Time: 5 minutesminutes
Cook Time: 45 minutesminutes
Total: 50 minutesminutes
Servings: 6-8 servings
Ingredients
Soup:
1tablespoon(15 ml) sunflower oil (or other neutral oil)
1medium onion, peeled and diced
2large garlic cloves, peeled and chopped
2teaspoonstoasted cumin powder
1teaspoonsmoked paprika
½teaspoonfine sea salt (more or less depending on saltiness of vegetable stock)
3tablespoons(45 ml) tomato paste
2medium carrots, scrubbed and diced
2medium-sized jewel or garnet sweet potatoes, peeled and cut into a large dice
1cup(200 g) French green lentils, rinsed
4cups(1 liter) vegetable stock
4cups(1 liter) water
1tablespoonchipotle puree (more if you like; or 1/2 - 2 chipotles in adobo, seeded and chopped – taste before adding as they can be hot!)
14ounces(415 ml) canned diced tomatoes
Garnish:
4-6(6-inch) corn tortillas, halved and cut into strips
2-4tablespoonssunflower oil
large handful cilantro leaves, chopped
4ouncescotija or queso fresco, crumbled
1-2limes, cut into wedges
avocado chunks (optional)
sour cream (optional)
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, then add the carrots, sweet potatoes, lentils, stock, water, chipotle, and tomatoes. Bring the soup to a boil, 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.