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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Reviews (8)

50 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 14
  • 2 star values: 17
  • 1 star values: 7
Rating: 5 stars
Great vegetarian recipe and perfect for cold weather! I used nine cups of water with four teaspoons of Better than Bouillon vegetable base plus my go-to for making a dish just a little bit spicy (sweet chile sauce) instead of the cayenne and chili powder. My wife likes things spicier so she added Sriracha sauce on her own.
Rating: 4 stars
This recipe is very tasty! I cut the water back to about a quart and a cup which made for a great consistency but a VERY hot soup. And I had already cut the Cayenne pepper in half! I will reduce the amount of spice heat a lot more next time. And the garnish adds so much. Don't skip it!
Rating: 5 stars
Delicious recipe. I replaced water with veg broth and used 1/2 the amount. This is a soup, not a stew. It's full of wonderful and unique flavors. Will definitely make this again!
Rating: 3 stars
Agree with the other reviewers; 5-6 cups of liquid instead of the 12 recommended is probably the way to go. This brought about a soupy consistency with a lot of vegetables but not the stew-like consistency represented in the photograph. For that you would probably only use 3-4 cups of liquid. If you make it this way, it is a mighty tasty and flavorful soup and I will make it again!
Rating: Unrated
Really wish I would've checked the online reviews before making this. I too left out some water initially and still it's super watery. I'm also a big fan of spicy foods but this recipe turned out to be a large pot of tasteless heartburn in my opinion.
Rating: Unrated
DEFINITELY too much water! I just may have saved mine: I thought 3 quarts sounded like an extreme amount of water (for 6 servings too!), and wasn't even able to add the entire amount as the pot would have overflowed, but didn't think to check here until after i added it. I have removed most of the water, but that took half the seasonings/wine with it. We shall see what I can do to fix the flavor. I am generally very happy with recipes from Whole Living-this is a pretty big measuring mistake...
Rating: 1 stars
Dreadfully watery. I agree with the other reviewer that the recipe should call for 3 cups of water, not 3 quarts. Between a special trip to the grocery store (does anyone keep poblano peppers and fennel on hand?) and the chopping and roasting I've wasted a lot of time on a dish that can't be saved.
Rating: Unrated
I wonder if the directions should be 3 cups of water rather than 3 quarts. It turned out quite soupy wher was the photo looks more like a stew. The flavor was good but seemed to have too much liquid to vegetable ratio and I did not add 3 quarts of water, more like 2. A bit disappointing.