Sweet Potato, Chipotle, and Apple Soup

By Tonya_Speed

Ingredients

• 2 tablespoons vegetable oil, plus 1 cup for frying
• 1/2 medium white onion, finely chopped
• 2 cloves garlic cloves, smashed
• 1 teaspoon finely grated fresh ginger
• 2 Gala apples, peeled, seeded, and coarsely chopped
• 1 celery rib, thinly sliced crosswise
• 1 3/4 pounds sweet potatoes, peeled and thinly sliced
• 1 quart chicken stock or low-sodium broth
• 3 cups water
• 1 small canned chipotle in adobo sauce, seeded and minced
• Salt and freshly ground white pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sugar
• 3 yellow corn tortillas, cut into 1/2-inch strips

Details

Servings 6
Adapted from recipe.com

Preparation

Step 1

1. In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, garlic, and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the chicken stock and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender, about 45 minutes. Stir in the chipotle. 2. Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot. 3. In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt. Heat the remaining 1 cup of oil in a medium skillet. Add the tortilla strips and fry over high heat, stirring, until crisp and golden, about 2 minutes. Drain on paper towels and sprinkle with the cinnamon-sugar mixture. Serve the soup in shallow bowls and garnish with the fried tortilla strips. MAKE AHEAD: 1. The soup can be refrigerated for up to 1 week. The tortilla strips can be stored at room temperature for 2 days.