Chipotle sweet potato soup
1 tsp oil
1/2 onion, chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
2 apples, chopped
1 stalk celery, chopped
2 large sweet potatoes (450 g), peeled and chopped
1 liter chicken or vegetable stock
1 chipotle pepper from a can (in adobo sauce)
A pinch of cinnamon
Heat the oil in a pot and sauté the onion, garlic, and ginger until softened.
Add the apples, celery, sweet potatoes, stock, chipotle pepper, and cinnamon.
Bring to a boil, then reduce heat and let it simmer for 20 minutes or until the vegetables are soft.
Blend the soup until smooth using a hand blender or in a blender.
Serve the soup with fresh avocado slices and a grilled jalapeño popper cheese sandwich.