Adapted from Food and Wine 2018.
|2 tablespoons||Stella Cadente Everyday Extra Virgin Olive Oil|
|½ medium||Sweet yellow onion, chopped|
|2 cloves||Garlic, smashed|
|1 teaspoon||Finely grated ginger|
|2||Sweet/tart apples (Gala or Gravenstein), peeled, seeded and coarsely chopped|
|1 rib||Celery, thinly sliced crosswise|
|1 ¾ pounds ||Sweet potatoes, peeled and thinly sliced|
|1 quart, plus 3 cups||Water or stock|
|1 small||Canned chipotle in adobo sauce, seeded and minced|
|To taste||Salt and freshly ground pepper|
|Stella Cadente Blood Orange Olive Oil|
|½ teaspoon ||Cinnamon|
|½ teaspoon ||Sugar|
|3||Corn tortillas, cut into 1/2" strips|
|½ cup||Vegetable oil|
In a medium soup pot, heat olive oil until shimmering. Add onion, garlic and ginger and cook over low heat, stirring, until softened.
Add the apples and celery and cook for five minutes. Add sweet potato slices, toss with oil and cook for another five minutes.
Add stock or water (soup can be made vegan if water is used) and bring to a boil.
Cover partially and simmer until the vegetables are very tender.
Stir in chipotle and remove from the heat.
Puree in a blender or in the pot with an immersion blender until very smooth. Season with salt and pepper and return to the pot.
In a small bowl, mix cinnamon and sugar with ½ teaspoon salt.
Heat the vegetable oil in a medium skillet. Add the tortilla strips and fry, stirring, until crisp and golden. Drain on paper towels and sprinkle with the cinnamon-sugar mixture.
Serve soup in bowls or mugs. Drizzle with Stella Cadente Blood Orange Olive Oil and garnish with the fried tortilla strips.