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Dr. Weil's Sweet Potato-Poblano Soup

Dr. Weil's Sweet Potato-Poblano Soup

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

Whole Living, December 2012 http://www.marthastewart.com/210944/dr-weils-sweet-potato-poblano-soup
2.565215
Rated
51.3043100(30)30
  • Yield Serves 6

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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