Dr. Weil's Sweet Potato-Poblano Soup

We love the subtle kick in this nutrient-dense meal.

  • Servings: 6

Source: Whole Living, December 2012

Ingredients

  • 1 large sweet potato, peeled and diced
  • 1 small onion, diced
  • 1/2 cup frozen corn kernels, thawed
  • 1 small carrot, diced
  • 1 small bulb fennel, diced
  • 4 cloves garlic, mashed
  • 1 poblano chile, seeded and diced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon coarse salt
  • 1/2 cup white wine
  • 1 14-oz can unsweetened light coconut milk
  • 1/4 cup chopped fresh cilantro, for garnish
  • 2 to 3 scallions, thinly sliced, for garnish

Directions

  1. Heat broiler and line a baking sheet with aluminum foil. Toss potato, onion, corn, carrot, fennel, garlic, poblano, and oil in a large bowl. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes.

  2. Transfer vegetables to a large pot and stir in spices, salt, wine, and 3 quarts water. Bring to a simmer over medium-high heat, then reduce heat and simmer 45 minutes.

  3. Remove soup from heat and whisk in coconut milk. Garnish with cilantro and scallions before serving.

Reviews

Be the first to comment!