Sweet Potato, Chipotle, and Apple Soup
This smoky, sweet bowl of comfort comes together in a little over 30 minutes.
Nutrition Information
- Calories: 208 kcal
- Carbohydrates: 13g
- Protein: 25g
- Potassium: 357mg
- Fiber: 8g
- Sugar: 2g
Ingredients:
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2 tablespoons vegetable oil, plus 1 cup for frying
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½ medium white onion, finely chopped
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2 garlic cloves, smashed
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1 teaspoon finely grated fresh ginger
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2 Gala apples, peeled, seeded, and coarsely chopped
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1 celery rib, thinly sliced crosswise
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1 ¾ pounds sweet potatoes, peeled and thinly sliced
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1 quart chicken stock or low-sodium broth
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3 cups water
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1 small canned chipotle in adobo sauce, seeded and minced
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Salt and freshly ground white pepper
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½ teaspoon cinnamon
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½ teaspoon sugar
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3 yellow corn tortillas, cut into 1/2-inch strips
Instructions:
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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.
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Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.
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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.
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