Yield: 8
Sweet Potato Poblano Soup
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 tsp vegetable oil
- 1 red onion, diced
- 2 large sweet potato, peeled and diced
- 3 poblano peppers, seeded and diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- 4 cups vegetable broth
- ¼ cup fresh cilantro
- Salt and pepper, to taste
Instructions
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Stir in the sweet potatoes and poblano peppers. Cook until the peppers have softened, about 5 minutes. Stir in the garlic, cumin, paprika, and turmeric. Cook until they become fragrant, 30 seconds. Stir in the vegetable broth. Bring the mixture to a boil then reduce the heat to a simmer. Cook, covered, stirrin occasionally, until the potatoes are completley tender, about 20 minutes. Turn the heat off and puree the soup using an immersion blender.
- Serve immediately topped with the cilantro or store in the refrigerator for up to 5 days.
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