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Sweet Potato, Apple & Chipotle Soup
By the Moosewood Collective

Yields about 12 cups

To add a little crunch, top the soup with crumbled tortilla chips, croutons, toasted chopped pecans or a dollop of yogurt and chopped fresh cilantro.

2 tablespoons vegetable oil
2 1/2 cups chopped onions
2 garlic cloves, minced or pressed
1 cup thinly sliced celery
5 cups thinly sliced peeled sweet potatoes
2 cups chopped apples
1 tablespoon minced chipotle peppers in adobo sauce
1 quart of vegetable broth
1 cup water
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1 cup unsweetened apple juice

Warm the oil in a soup pot on high heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, about 3 minutes. Add the celery, sweet potatoes, apples, chipotle pepper, adobo sauce, vegetable broth, water, salt, cinnamon, and black pepper. Cover and bring to a boil, then lower the heat, and simmer gently until the sweet potatoes and apples are soft, about 20 minutes. Add the apple juice to the pot and puree the soup in a blender in batches until smooth and creamy. Blend in more chipotle peppers, adobo sauce, and/or black pepper, to suit your taste.


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