Active Time
35 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 6
© Earl Carter

How to Make It

Step 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.

Step 2    

Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.

Step 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

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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