Dr. Weil's Sweet Potato-Poblano Soup

We love the subtle kick in this nutrient-dense meal.
Whole Living, December 2012
  • Yield Serves 6
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  • 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 Tbsp extra-virgin olive oil
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp 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


  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.

Recipe Reviews

Reviews (7)

  • 7 Feb, 2013

    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!

  • 22 Jan, 2013

    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!

  • 4 Jan, 2013

    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!

  • 3 Jan, 2013

    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.

  • 18 Dec, 2012

    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...

  • 18 Dec, 2012

    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.

  • 7 Dec, 2012

    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.