Vegan Sopa Azteca
This recipe builds dimensional flavor by browning the onions and toasting cumin, while giving an unmistakable Mexican flavor from the chipotle paste (look for chipotle in adobo sauce to mash up your own paste). Keep your holidays vegetable-forward with soups like this! Dress it up with avocado, sour cream, cotija or queso fresco. And do not skip the tortilla strips!
Vegan Sopa Azteca
Ingredients:
1 tablespoon grapeseed oil (or other neutral oil)
1 medium onion, diced
2 large garlic cloves, minced
2 teaspoons toasted cumin powder
1 teaspoon smoked paprika
½ teaspoon fine sea salt
3 tablespoons tomato paste
2 medium carrots, scrubbed and diced
2 medium sweet potatoes, peeled and diced
1 cup (200 g) French green lentils, rinsed (or 1 can, drained)
4 cups vegetable stock
2-4 cups water
1 tablespoon chipotle puree (or 1 chipotle in adobo, seeded and chopped)
14 oz canned diced tomatoes
Garnish: sliced avocado, cotija/queso fresco, fresh lime juice, cilantro, fried corn/flour tortilla strips, sour cream
Cook time: 30-40 minutes
