Smoky Sweet Potato and Lentil Tortilla Soup (Gluten-free and vegan)

Recipe and photo by Alanna Taylor-Tobin (bojongourmet.com)

Makes 6 to 8 servings

The Soup:

1 T. sunflower oil (or other neutral oil)

1 medium onion, peeled and diced

2 large garlic cloves, peeled and chopped

2 t. toasted cumin powder

1 t. smoked paprika

½ t. fine sea salt (more or less depending on saltiness of vegetable stock)

3 T. tomato paste

2 medium carrots, scrubbed and diced

2 medium-sized jewel or garnet sweet potatoes, peeled and cut into a large dice

1 c. French green lentils, rinsed

4 c. vegetable stock

4 c. water

1 T. chipotle puree*

14 oz. canned diced tomatoes

The Garnish:

4-6 (6-in.) corn tortillas, halved and cut into strips

2-4 T. sunflower oil

Large handful cilantro leaves, chopped

4 oz. 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 to 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 to 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 to 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, optional). The soup keeps well, refrigerated, for up to 3 days.

*You can add more chipotle puree, or use ½ to 2 chipotles in adobo, seeded and chopped (taste before adding as they can be hot)