Sweet Potato, Chipotle and Apple Soup
- Recipe by Sue Torres
This silky soup gets its smoky sweetness from pureed chipotle peppers, a Mexican staple, and the surprising addition of apples. "This is real comfort food for me," Sue Torres says. "I love that it’s creamy without containing any cream."
- ACTIVE: 35 MIN
- TOTAL TIME: 1 HR 10 MIN
- SERVINGS: 6
- Healthy
- Make-Ahead
Recipe
Ingredients
- 2 tablespoons vegetable oil, plus 1 cup for frying
- 1/2 medium white onion, finely chopped
- 2 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
Directions
- 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.
- Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.
- 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
-
The soup can be refrigerated for up to 1 week. The tortilla strips can be stored at room temperature for 2 days.
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User Reviews

(Average Rating)
Posted by: shaliniapatel on November 19, 2008
Very good with intense flavors, of course I couldn't help but doctor it up a bit. I cut back on the water almost entirely and added about 1/2 cup white wine instead. I used the same amount of stock. And since we like things spicy I included 2 chipotle peppers instead of one.
Posted by: wes1eagle on March 22, 2008
This soup was fantastic. I will make it again. Creamy texture and great flavor without the cream. The corn tortillas with the spices really added to the soup. I added a little more chipotle but other than that excellent. Rave reviews from my friends on this one.
Posted by: carricars on March 10, 2008
Read all 6 reviews
- From A Denim & Cocktail Guru’s Mexican Fiesta
- Published January 2008
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