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Sweet Potato, Chipotle, and Apple Soup

Sweet Potato, Chipotle, and Apple Soup

From Food & Wine

Sweet Potato, Chipotle, and Apple Soup


  1. 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 apples—peeled, 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. Add the onion, garlic and ginger and cook over low heat, stirring, until softened, about 7 minutes.
  2. 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.
  3. Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.
  4. In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt.
  5. 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.
  6. Serve the soup in shallow bowls and garnish with the fried tortilla strips.

Serves 6.

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