Sweet Potato, Chipotle and Apple Soup Recipe

Name: Sweet Potato, Chipotle and Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 applespeeled, 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

Servings: persons

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 applespeeled, 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

1
In a medium soup pot, heat 2 tablespoons of the oil until shimmering.
2
Add the onion, garlic and ginger and cook over low heat, stirring, until softened, about 7 minutes.
3
Add the apples and celery and cook for 5 minutes.
4
Add the sweet potatoes and cook for 5 minutes.
5
Add the chicken stock and water and bring to a boil.
6
Cover partially and simmer over low heat until the fruit and vegetables are very tender, about 45 minutes.
7
Stir in the chipotle.
8
Working in batches, puree the soup in a blender until smooth.
9
Season with salt and white pepper and return to the pot.
10
In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt.
11
Heat the remaining 1 cup of oil in a medium skillet.
12
Add the tortilla strips and fry over high heat, stirring, until crisp and golden, about 2 minutes.
13
Drain on paper towels and sprinkle with the cinnamon-sugar mixture.
14
Serve the soup in shallow bowls and garnish with the fried tortilla strips.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Sweet Potato, Chipotle and Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato, Chipotle and Apple Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions