Sweet Potato, Chipotle, and Apple Soup

courtesy of  "Food and Wine" cookbook

2 Tb vegetable or Canola oil

1/2 white onion, finely chopped

2 garlic cloves, smashed

1 teaspoon finely grated fresh ginger (or 1/2 tsp. dried ground ginger)

2 gala apples, peeled, seeded and coarsley chopped

1 celery rib,chopped

1 3/4 pounds sweet potatoes or yams, peeled and sliced

1 quart chicken stock

3 cups water

1 small canned chipotle in adobo sauce, seeded and minced (I hate adobo sauce, so I used 1 dried chipotle pepper, in the mexican food section)

1. In a soup pot, heat oil until shimmering.  Add the onion, garlic, and ginger.  Cook until softened, about 7 minutes.  

2. Add the apples and celery and cook for another 5 minutes.

3. Add the sweet potatoes and cook for another 5 minutes.

4.  Add the chicken stock and water and bring to a boil.  Cover partially and simmer over low heat  until the vegetables are very tender, about 45 minutes.

5.  Stir in the chipotle.

6.Working in batches puree the soup in a blender (or use an immersion blender right in the pot).

7. Season with salt and pepper and return to the pot.