Another choice from my Saturday of cooking (see Silken Chocolate Pudding post). This soup is very spicy - so beware. It's not an overwhelming spicy, but if you don't like spicy food, leave out the chipotle pepper. (It's another Moosewood cookbook find.) I am psyched that it is finally soup season!! (though it was 80 degrees yesterday...)
2.5 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 canned chipotle peppers in adobo sauce
1 quart (4 cups) vegetable broth
1 cup water
1.5 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1 cup unsweetened apple juice
1. Warm the oil in a soup pot on high heat. Add the onions and garlic and cook, stirring continually, until the onions begin to soften, about 3 minutes. Add the celery, sweet potatoes, apples, chipotle peppers in 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.
2. Add the apple juice to the pot. 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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