Dr. Weil's Sweet Potato-Poblano Soup

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Servings:
6

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

Ingredients

  • 1 large sweet potato, peeled and diced

  • 1 small onion, diced

  • ½ 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

  • ½ teaspoon ground turmeric

  • ¼ teaspoon cayenne pepper

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon coarse salt

  • ½ cup white wine

  • 1 14-oz can unsweetened light coconut milk

  • ¼ 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.

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