Sweet Potato, Chipotle and Apple Soup

Adapted from Food and Wine 2018.

2 tablespoonsStella Cadente Everyday Extra Virgin Olive Oil
½ mediumSweet yellow onion, chopped
2 clovesGarlic, smashed
1 teaspoonFinely grated ginger
2Sweet/tart apples (Gala or Gravenstein), peeled, seeded and coarsely chopped
1 ribCelery, thinly sliced crosswise
1 ¾ pounds Sweet potatoes, peeled and thinly sliced
1 quart, plus 3 cupsWater or stock
1 smallCanned chipotle in adobo sauce, seeded and minced
To tasteSalt and freshly ground pepper
Stella Cadente Blood Orange Olive Oil
½ teaspoon Cinnamon
½ teaspoon Sugar
3Corn tortillas, cut into 1/2" strips
½ cupVegetable oil

 

In a medium soup pot, heat olive oil until shimmering. Add onion, garlic and ginger and cook over low heat, stirring, until softened.

Add the apples and celery and cook for five minutes. Add sweet potato slices, toss with oil and cook for another five minutes.

Add stock or water (soup can be made vegan if water is used) and bring to a boil.

Cover partially and simmer until the vegetables are very tender.

Stir in chipotle and remove from the heat.

Puree in a blender or in the pot with an immersion blender until very smooth. Season with salt and pepper and return to the pot.

In a small bowl, mix cinnamon and sugar with teaspoon salt.

Heat the vegetable oil in a medium skillet. Add the tortilla strips and fry, stirring, until crisp and golden. Drain on paper towels and sprinkle with the cinnamon-sugar mixture.

Serve soup in bowls or mugs. Drizzle with Stella Cadente Blood Orange Olive Oil and garnish with the fried tortilla strips.


Copyright 2003-2018 by Savor California. All rights reserved.