In a medium soup pot, heat the oil, and add the onion, garlic, and celery. Sauté over low heat, stirring until softened, about 5 minutes. Add the potato and cook for 5 minutes. Add the apple and cook for another 5 minutes. Add the vegetable stock. (Additional water can be added if you prefer a thinner soup). Stir in the cinnamon, honey, ginger and chipotle, if desired. Cover partially and simmer over low heat until the fruit and vegetables are very tender about 45 minutes.
Puree the soup using a hand blender. If you don’t have a hand blender puree in a blender working in batches until smooth. Serve warm.
*If you would like a thinner soup you can add a little water to create your desired consistency.
Serving size: 8 ounces Calories: 140 calories, Fat: 2 grams, Saturated fat: 0.5 grams, Carbohydrates: 28 grams, Sugar: 12 grams, Sodium: 90 milligrams, Fiber: 5 grams, Protein: 2 grams, Cholesterol: o milligrams