Smoky Sweet Potato & Lentil Tortilla Soup {gluten-free, vegan}

INGREDIENTS

1 tbsp

sunflower oil (or other neutral oil)

medium onion, peeled and diced

large garlic cloves, peeled and chopped

2 tsp

toasted cumin powder

1 tsp

smoked paprika

1/2 tsp

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

3 tbsp

tomato paste

medium carrots, scrubbed and diced

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

1 cup

French green lentils, rinsed

4 cups

vegetable stock

4 cups

water

1 tbsp

chipotle puree (more if you like; or 1-2 chipotles in adobo, seeded and chopped)

14 oz

canned diced tomatoes

(6-inch) corn tortillas, halved and cut into strips

2 tbsp

sunflower oil

large handful cilantro leaves, chopped

4 oz

cotija or queso fresco, crumbled

limes, cut into wedges

avocado chunks (optional)

sour cream (optional)