Creamy Sweet Potato and Chipotle Soup

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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1 Tablespoon Olive Oil
½ Onion, chopped
2 cloves Garlic, minced
1 teaspoon freshly grated Ginger
2 Gala Apples, peeled and chopped
1 Celery rib, chopped
2 large Sweet Potatoes, peeled and chopped
4 cups Chicken or Vegetable Stock
2 cups Water
1 Chipotle Pepper
1 Cinnamon Stick


Heat the oil in a 3 quart soup pot set over medium heat. Add the onion, garlic, and ginger and cook, stirring occasionally, until softened. Add the apples, celery, and sweet potatoes and cook for 5 minutes. Add the stock, water and cinnamon stick and bring to a boil. Reduce heat and let simmer until vegetables are soft – about 30 minutes. Discard the cinnamon stick and stir in the chipotle.

Working in batches as needed, puree the soup in a blender until smooth. Return to pot to keep warm.

Serves 4.