Description
This Sweet Potato and Poblano Pepper Soup is a deliciously creamy and flavorful vegan soup with a hint of spice. Perfect for a cozy night in or as a starter for a dinner party.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium sweet potatoes, peeled and diced
- 2 poblano peppers, roasted, peeled, and chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
- Salt and black pepper to taste
- Chopped cilantro and lime wedges, for garnish
Soup:
Instructions
- Heat olive oil: In a large pot over medium heat, sauté the onion until soft. Add garlic, cumin, and smoked paprika; cook until fragrant.
- Add vegetables: Stir in sweet potatoes and poblano peppers. Pour in broth, bring to a boil, then simmer until sweet potatoes are tender.
- Puree soup: Use an immersion blender to puree until smooth. Stir in coconut milk or cream, season with salt and pepper, and simmer briefly.
- Serve: Garnish with cilantro and lime wedges before serving hot.
Notes
- To roast poblanos, char them under a broiler or over a flame, then peel after steaming. For more heat, add cayenne or jalapeño.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 7g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
