Sweet potato tortilla soup

Ingre­di­ents for 2 ser­vings:

• 2 medi­um red or yel­low oni­ons, extra for serving
• 4 gar­lic cloves, minced
• 500 g chop­ped fresh tomatoes
• 500ml Heal­ing broth or water
• 2 tbsp Toma­to paste
• 1/4 to 1/2 tsp Chip­ot­le powder
• 1 teas­poon ground cumin
• 1 teas­poon ground cori­an­der
• 1 teas­poon papri­ka
• 1 teas­poon map­le syrup
• 200 g diced sweet potato
• 1.5 tbsp lime juice
• fresh cori­an­der for serving

Pre­pa­ra­ti­on:

Dice the oni­ons, chop the gar­lic and com­bi­ne in one coa­ted cera­mic pot Sau­té over medi­um heat wit­hout fat, adding a litt­le water, for 3 to 5 minu­tes until translucent. 

Next add the chop­ped toma­toes, medi­cinal broth or water, toma­to pas­te, chip­ot­le pow­der, cumin, cori­an­der, papri­ka and map­le syrup. Clo­se the lid and sim­mer for 20 minutes. 

Final­ly, add the sweet pota­to cubes and the lime juice and cook for ano­ther 10 minu­tes until the sweet pota­toes are nice and soft. 

Pour the soup into deep pla­tes and deco­ra­te with chop­ped cori­an­der and a few oni­on rings. 

Bon appe­tit!

source

Pho­tos: Maar­ja Urb