Take a trip through savory and sweet flavors as we guide you on how to create a comforting Sweet Potato and Apple soup with crunchy tortilla strips. The soup layers the flavors of common pantry staples combined in a refreshing way.

Start by putting two tablespoons of vegetable oil in a medium soup pot and let it warm till it shimmers. Then add finely chopped medium white onion, two smashed garlic cloves and a teaspoon of fresh, finely grated ginger. Over low heat, cook these ingredients, stirring occasionally, until softened, which will roughly take 7 minutes.

To this mixture, add in the key players; two Gala apples that have been peeled, seeded, and roughly chopped, and a thinly sliced celery rib. Allow these elements to cook for an additional 5 minutes. Add a final, heartwarming touch by integrating thinly sliced sweet potatoes and let it cook for another 5 minutes.

Now it’s time to brew the flavors together; add a quart of low-sodium chicken stock or broth and three cups of water. Then, bring this hearty mix to boil. Adjust the heat to low, partially cover the pot and let it simmer patiently. You need to cook it until the veggies and fruits are not just soft but very tender, which typically should take about 45 minutes.

Here comes the twist! This wholesome soup gets a hit of spice from the unexpected but delightful addition of a small canned, seeded, and finely chopped chipotle in adobo sauce.

Moving forward with the preparation, portion out the soup and blend it thoroughly until smooth. The final seasoning of salt and white pepper is up to your discretion, once you feel it’s just about right, return it to the pot.

The garnish is where the magic happens! Mix the warm, scented ½ teaspoon cinnamon and ½ teaspoon sugar with specified salt and let it sit. Heat a cup of oil in a medium skillet and get ready for the crunch; add thinly cut yellow corn tortillas and fry them until they achieve the perfect stage of crisp and golden. You’ll know it’s time when it takes roughly 2 minutes. Finally, transfer the strips on paper towels, sprinkle them with the prepared cinnamon-sugar blend, and your garnish is ready!

Serve your soup in shallow bowls with the garnishment of fried tortilla strips ready to plunge in.

This delicious soup can be made in bulk and stored in a fridge for up to a week, and the tortilla strips can sit at room temperature for a couple of days. Enjoy this warming and comforting bowl of sweet and savory soup anytime you like!