Dr. Weil's Sweet Potato-Poblano Soup
We love the subtle kick in this nutrient-dense meal.
Whole Living, December 2012
- 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
- 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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.