Food & Cooking Recipes Appetizers Dr. Weil's Sweet Potato-Poblano Soup 2.7 (50) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email 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 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. Rate it Print