wholeliving

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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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 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

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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