Recipes Soup Vegetable Soup Sweet Potato, Chipotle and Apple Soup 4.0 (4,423) 2 Reviews 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 Updated on October 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Earl Carter Active Time: 35 mins Total Time: 1 hrs 10 mins Yield: 6 Ingredients 2 tablespoons vegetable oil (plus 1 cup for frying) ½ medium white onion (finely chopped) 2 cloves garlic (smashed) 1 teaspoon finely grated fresh ginger 2 Gala apples (peeled, seeded and coarsely chopped) 1 celery rib (thinly sliced crosswise) 1 ¾ 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 ½ teaspoon cinnamon ½ 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. Rate it Print