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Ingredients

• 2 tablespoons olive oil
• 1 small sweet 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 (I prefer jewel yams, the darker they are, the sweeter they are)
• 4 cups vegetable stock (recipe below)
• 1 chipotle in adobo sauce, seeded and minced
• kosher salt and freshly ground white pepper
• 2 flour tortillas, cut into 1/2-inch strips, fried in a little oil and sprinkled with cinnamon sugar
• cilantro sprigs for garnish(optional)
• Homemade vegetable stock
• 1 leek. sliced and rinsed clean
• 3 medium sweet onions, peeled and chopped
• 3 large carrots, scrubbed and chopped
• 2 stalks celery, rinsed and chopped
• 8 ounces crimini mushrooms, rinsed and quartered
• 2 roma tomatoes, rinsed and quartered
• 1 head fennel (about 1 lb.), rinsed, and chopped
• Handful fresh parsley
• Handful fresh thyme
• Handful fresh oregano
• 1 tablespoon black peppercorns
• kosher salt to taste

Description

This Silky Soup Gets Its Smoky Sweetness From Pureed Chipotle Peppers And The Surprising Addition Of Apples. It's So Creamy You Would Think There Was Cream In It... But No!I've Also Included My Homemade Vegetable Stock Recipe As Well :-)

Group Recipes