Sweet Potato, Chipotle and Apple Soup

Rating: 4 stars
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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." More Soup Recipes

By Sue Torres
January 2008

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Credit: © Earl Carter

Recipe Summary test

active:
35 mins
total:
1 hr 10 mins
Yield:
6
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Ingredients

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.

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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.

  • 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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