Sweet Potato Poblano Soup

In a bit of a rush today but I wanted to leave you with this soup recipe, literally fresh from the stove. I know there are many aspects of this recipe that make it a super nutritious meal - within is a full color spectrum of veggies {corn, fennel, poblano pepper, carrots and sweet potato} which provides a nice variety of vitamins and minerals and a dose of antioxidants.  Plus cayenne pepper and a variety of spices including turmeric and chili powder which are anti-inflammatory. But what we liked best is the that this soup tastes fresh and delicious with a little bit of creaminess from coconut milk and a little spicy kick on the back end. I would classify this meal as Mexican with an Indian twist. 

This is my favorite kind of lunch - one that is healthy, satisfying to the palate and filling but not heavy. It comes from Dr. Andrew Weil's True Food cookbook and it perfectly embodies the kind of food served at his fabulous restaurant, True Food Kitchen. 

Sweet Potato Poblano Soup

1 large sweet potato, peeled and diced

1 small sweet yellow onion, diced

1/2 c corn

1 small carrot, diced

1 small fennel bulb, diced

4 garlic cloves, mashed

1 poblano {pasillo} pepper, seeded and diced

2 T olive oil

1 T chili powder

1 t cumin

1 t dried oregano

1/4 t cayenne pepper

1/2 t ground turmeric

1/2 t salt

1/2 t freshly ground pepper

1/2 c white wine

1 {14 oz} can of coconut milk

1/4 c fresh cilantro leaves

2-3 scallions, sliced

Preheat oven to broil and line a baking sheet with foil.

In a bowl, toss the first 8 ingredients (the vegetables, garlic and olive oil). Spread on the baking sheet and broil for 5 minutes. Remove, stir and broil for another 5 minutes. Keep a close eye so the vegetables do not burn. {I placed my oven rack on the third rung from the broiler and that distance gave me a few good char marks.  Any closer and I think I would have had a tray of burnt toast.

Transfer the vegetables to a large stock pot and add wine, spices, seasonings and 3 quarts of water, Bring to a simmer over medium-high heat and then reduce heat to simmer medium to medium-low for 45 minutes. 

Remove the soup from the heat and whisk in coconut milk. Ladle soup into bowls and garnish with cilantro and scallions. {note - I felt the soup could use a little more salt so my husband  and I added a light dusting of Himalayan pink salt to our bowls}

Makes 12 cups; 6 servings

Source: True Food