Sweet Potato Chipotle Soup

This creamy, sweet and spicy Sweet Potato Chipotle Soup was a perfect fit with my Mexican theme. The crunch of the apple corn salad gave it both textural and visual intrigue. Mike and Rebekah served an amazing applejack ginger beer cocktail with it and all in all, this course was an easy success. The Sweet Potato Chipotle Soup also stayed on the soup rotation in our house because it’s healthy as well as flavorful. This recipe serves 6-8, but I tripled it for Thanksgiving. It scales well. 2 tablespoons oil 2 cups sweet yellow onion; large dice 2 cups fennel; large dice 2 cups celery; large dice 2 garlic cloves, smashed 1 bayleaf 1-inch piece fresh ginger; sliced 2 Granny smith apples—peeled, seeded and coarsely chopped 2 pounds sweet potatoes; peeled and sliced or roasted and scooped out 1 cup white wine 1 quart vegetable stock 2 cups water 1 cup apple cider 1-2 small canned chipotles in adobo sauce Salt 1 pink lady apple; cut into ¼ inch cubes fire roasted frozen corn 1 tablespoon lime juice 1 teaspoon lime zest salt In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, celery, fennel, garlic, … Continue reading