Sweet Potato, Chipotle and Apple Soup

Straight from Food & Wine | Time: About 2 hours | Serves: 6

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 #apples—peeled, seeded and coarsely chopped

1 celery rib, thinly sliced crosswise

1 3/4 pounds #SweetPotatoes, peeled and thinly sliced

1 quart chicken stock or low-sodium broth (I used homemade veggie 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 (I used wonton strips I had on hand)

Instructions

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.

What I ate and drank today (1/13/2018)

Leftover Thai peanut wrap filling

1/2 cup leftover burrito bowl quinoa

1 celery stalk with reduced fat peanut butter

1/2 cup of Kashi cereal with almond milk

1 1/2 cups of the soup with cinnamon sugar wonton strips

8 glasses of water

1/2 glass of red wine

2 whiskey and gingers

Exercise

An hour of housework