Straight from Food & Wine | Time: About 2 hours | Serves: 6
Ingredients
2 tablespoons vegetable oil, plus 1 cup for frying
1/2 medium white 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 #SweetPotatoes, peeled and thinly sliced
1 quart chicken stock or low-sodium broth (I used homemade veggie broth)
3 cups water
1 small canned chipotle in adobo sauce, seeded and minced
Salt and freshly ground white pepper
1/2 teaspoon cinnamon
1/2 teaspoon sugar
3 yellow corn tortillas, cut into 1/2-inch strips (I used wonton strips I had on hand)
Instructions
In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, garlic and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the chicken stock and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender, about 45 minutes. Stir in the chipotle.
Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.
In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt. Heat the remaining 1 cup of oil in a medium skillet. Add the tortilla strips and fry over high heat, stirring, until crisp and golden, about 2 minutes. Drain on paper towels and sprinkle with the cinnamon-sugar mixture. Serve the soup in shallow bowls and garnish with the fried tortilla strips.
What I ate and drank today (1/13/2018)
Leftover Thai peanut wrap filling
1/2 cup leftover burrito bowl quinoa
1 celery stalk with reduced fat peanut butter
1/2 cup of Kashi cereal with almond milk
1 1/2 cups of the soup with cinnamon sugar wonton strips
8 glasses of water
1/2 glass of red wine
2 whiskey and gingers
Exercise
An hour of housework