Bright with ginger and chipotle flavors, this soup recipe is a keeper! My husband finished the last bowl and promptly asked, "So... when are you making this one again?". It was love at first scent. Thanks Lea Ann!
Adapted from Cooking on the Ranch
1 Tbs oil or butter (we used Avocado Oil - I love Chosen Foods brand)
1 1/2 cups chopped yellow onion
2 granny smith apples, peeled, cored and cut into 1-inch dice
1 large clove of garlic, finely diced
1 tsp fresh ginger, finely diced
1 tsp fresh turmeric root, finely diced (optional - not in original recipe)
1 Tbs adobo sauce from a can of chipotle chilis (more if desired!)
4 cups broth (we used 2 cups vegetable)
1 cup water (I used 2 cups)
1 1/2 lbs sweet potatoes, peeled and cut into about 1-inch dice
salt to taste
freshly ground pepper
Peppitas
coconut milk (I used light from Trader Joe's)
lime wedges
Place a large saucepan over medium heat on the stove. Once hot, add the oil or butter. Stir to coat the pan. Add the onion and cook until tender and translucent, 4-6 minutes. Add apples, garlic, ginger, turmeric if using and chipotle sauce. Stir to combine.
Puree soup either with an immersion blender or in a blender or food processor to desired smoothness (I like mine with a little chunk left in it). Taste and adjust seasonings.
Ladle soup into serving bowls and drizzle with coconut milk. Garnish with a sprinkle of cilantro and a few pepitas and freshly ground pepper. Serve with lime wedges.
