Lunch: Sweet Potato, Chipotle, and Apple Soup

This silky soup gets its smoky sweetness from puréed chipotle peppers, a Mexican staple, and the surprising addition of apples. "This is real comfort food for me," Sue Torres says. "I love that it's creamy without containing any cream.

This recipe includes fertility superfoods such as:

Cinnamon, Apples

Health and fertility benefits of Sweet Potato, Chipotle, and Apple Soup

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

2 tbsp. vegetable oil
1 c. vegetable oil
1/2 medium white onion
2 clove garlic
1 tsp. finely grated fresh ginger
2 Gala apples
1 celery rib
1 3/4 lb. sweet potatoes
1 qt. chicken stock or low-sodium broth
3 c. water
1 small canned chipotle in adobo sauce
salt
freshly ground white pepper
1/2 tsp. cinnamon
1/2 tsp. sugar
3 yellow corn tortillas

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, purée 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. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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