Sweet Potato, Poblano and Coconut Curry Soup

by Anjali @ The Picky Eater on March 26, 2013

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Mexican and Asian/Indian flavors, combined in a soup?

I was a little skeptical at first. After all, I never would have thought to combine poblano chiles with coconut milk and oregano :)

But thanks to the True Food Kitchen Cookbook, I was inspired to try this recipe, and I ended up with a tasty, well balanced and healthy meal!

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True Food Kitchen is one of my favorite cookbooks. Written by Dr. Weil, M.D. – a pioneer in the field of integrative medicine and holistic health care – this cookbook has 125 original recipes straight from his True Food Kitchen restaurant.

All True Food Kitchen locations feature dishes that are built on the principles of Dr. Weil’s anti-inflammatory diet. TFK is a “new kind of restaurant: one in which delicious flavors, healthy nutrients, environmental awareness and an inviting atmosphere come together to create an unforgettable dining experience.”

Dishes are influenced by Mediterranean, Asian and Californian cuisine, so it’s no surprise that this soup brought together a fusion of incredible flavors.

I made some modifications to the dish – I felt there were a few errors in the original recipe (in terms of amounts of spices and proportions, which I’ve noted below), I modified the directions to make it faster, and for some protein, I’d suggest adding some tofu to make it a complete meal. Or you can leave the tofu out and serve it as an appetizer.

Either way you eat it, this will be an incredibly warming and comforting meal with a full spectrum of veggies and spices – it’s both delicious and nutritious!

The Ingredients

Adapted from The True Food Kitchen Cookbook

Makes 12 cups, 6 servings

  • 1 sweet potato, peeled and diced
  • 1 small red onion, diced
  • 1/2 cup corn kernels
  • 2 carrots, diced (original recipe has only 1 carrot)
  • 1 fennel bulb, diced
  • 4 garlic cloves, minced
  • 1 poblano chile, seeded & diced
  • 1 tbsp olive, canola or grapeseed oil (original recipe has 2 Tbsp)
  • 1 tbsp chili powder
  • 1 tsp cumin powder
  • 1 tsp dried oregano
  • 1/2 tsp turmeric
  • 1/2-3/4 tsp salt (original recipe has 1/2 tsp, I felt like that was slightly too little)
  • 1/2 tsp pepper
  • OPTIONAL FOR A SUPER SPICY SOUP: 1/4 tsp cayenne (note: the 1/4 tsp is in the original recipe, but be warned – it will make your soup incredibly spicy!! I’d recommend leaving this out or just including a tiny pinch of cayenne, unless you’re one of those people who puts hot sauce on everything :) )  
  • 1/2 cup white wine
  • 1 14oz can light coconut milk
  • 1/2 cup chopped fresh cilantro
  • 3 green onions, sliced
  • 2-3 cups of water (original recipe notes 3 quarts — which is way too much)
  • Optional for added protein: 14 oz diced organic tofu
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The Directions
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Step 1: Chop your veggies. Heat a large pot over medium heat.  Add the oil, onion and garlic, and cook for 5 minutes (or until the onion is translucent). Add the sweet potato, corn, carrot, fennel, poblano, salt and pepper. Stir to combine – cook for 5 minutes.
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Step 2: Add in the chili powder, cumin, oregano, cayenne, turmeric, wine and 2-3 cups water (enough to just cover the veggies). Bring to a simmer over medium high heat. Reduce heat, cover and simmer for 30-45 min – until the veggies are cooked through.
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Step 3: Once the soup is almost ready, add the tofu (if you’re adding in tofu). Cook for 5 minutes, just until the tofu is heated through. Remove soup from heat and whisk in coconut milk. Ladle into bowls, garnish with cilantro/green onions.
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How good does that look?

I ended up serving this soup with a Thai Coconut Curry Hummus (from Hope Hummus) and Pita Chips for some crunch.

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I loved the creaminess of the soup – it was amazing how well the coconut milk blended into the water/spice broth! This recipe is also vegan and gluten free, but it’s so hearty you won’t even notice how healthy it is.

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I hope you like it as much as we did!

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Sweet Potato, Poblano and Coconut Curry Soup

Yield: Makes 12 cups, 6 servings

Serving Size: 2 cups of soup

Nutritional Info Per Serving (without tofu): 100 Calories, 3g Fat, 48mg Sodium, 13g Carbs, 2g Fiber, 2g Sugar, 1.4g Protein

Ingredients

  • Adapted from The True Food Kitchen Cookbook
  • 1 sweet potato, peeled and diced
  • 1 small red onion, diced
  • 1/2 cup corn kernels
  • 2 carrots, diced (original recipe has only 1 carrot)
  • 1 fennel bulb, diced
  • 4 garlic cloves, minced
  • 1 poblano chile, seeded & diced
  • 1 tbsp olive, canola or grapeseed oil (original recipe has 2 Tbsp)
  • 1 tbsp chili powder
  • 1 tsp cumin powder
  • 1 tsp dried oregano
  • 1/2 tsp turmeric
  • 1/2-3/4 tsp salt (original recipe has 1/2 tsp, I felt like that was slightly too little)
  • 1/2 tsp pepper
  • OPTIONAL FOR A SUPER SPICY SOUP: 1/4 tsp cayenne (note: the 1/4 tsp is in the original recipe, but be warned - it will make your soup incredibly spicy!! I'd recommend leaving this out or just including a tiny pinch of cayenne, unless you're one of those people who puts hot sauce on everything :) )
  • 1/2 cup white wine
  • 1 14oz can light coconut milk
  • 1/2 cup chopped fresh cilantro
  • 3 green onions, sliced
  • 2-3 cups of water (original recipe notes 3 quarts -- which is way too much)
  • Optional for added protein: 14 oz diced organic tofu

Directions

  1. Chop your veggies. Heat a large pot over medium heat. Add the oil, onion and garlic, and cook for 5 minutes (or until the onion is translucent). Add the sweet potato, corn, carrot, fennel, poblano, salt and pepper. Stir to combine - cook for 5 minutes.
  2. Add in the chili powder, cumin, oregano, cayenne, turmeric, wine and 2-3 cups water (enough to just cover the veggies). Bring to a simmer over medium high heat. Reduce heat, cover and simmer for 30-45 min - until the veggies are cooked through.
  3. Once the soup is almost ready, add the tofu (if you're adding in tofu). Cook for 5 minutes, just until the tofu is heated through. Remove soup from heat and whisk in coconut milk. Ladle into bowls, garnish with cilantro/green onions.
http://pickyeaterblog.com/sweet-potato-poblano-and-coconut-curry-soup/

{ 10 comments… read them below or add one }

Samantha Hall March 26, 2013 at 12:43 pm

I feel like every food blog I’ve visited this week involves some sweet potato recipe :p! My family looooove love loves curry though, so maybe this recipe will be the “Mom’s new hit”! Soup’s always nice on a chilly day.

Thanks for the recipe,
Sam

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Anjali @ The Picky Eater March 28, 2013 at 8:54 am

Haha! It must be the winter-to-spring transition time – everyone’s using up their sweet potatoes! :) I can’t wait to hear how you like this recipe!

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Kristi Rimkus April 2, 2013 at 11:58 am

I’m a fan of Dr. Weil as well. It’s interesting that this combination works so well. It’s those odd pairings of foods that sometimes turn out terrific.

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Anjali @ The Picky Eater April 2, 2013 at 11:57 pm

Exactly! I love pairing unusual ingredients together — it keeps things interesting! Let me know if you end up trying this recipe and how it turns out!

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Carol April 5, 2013 at 11:42 am

I made this recipe last night for my husband and I and it was delicious! As you say seems unusual to put oregano and coconut milk together with the other spices but it really works. I actually made it into a curry by adding a little less water and serving it with rice. I didn’t have corn so added frozen peas instead. Thanks Anjali for a great recipe.

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Anjali @ The Picky Eater April 7, 2013 at 12:19 pm

Oh that’s so great! And I love the idea of turning this into a curry and serving it with rice :) Thanks for sharing Carol!

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Jenni April 19, 2013 at 4:40 pm

I love the different combinations here :) I can’t wait to give this soup a shot! I just tried curry for the first time about a month ago, loved it, and now am looking for all the different ways I can incorporate it in our meals. Thanks!

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Anjali @ The Picky Eater April 24, 2013 at 12:02 am

Thanks Jenni!! You’ll have to let me know how you like this recipe – the flavor and texture combinations are really fun to eat! :)

Reply

Pooja June 5, 2013 at 10:59 am

Hi Anjali,

I’m also trying out a new healthy food blog, so browsing over yours truly gave me inspiration. I love the way you use an abundance of photos in each post. It adds so much life to your blog. You also find a way to keep each recipe post consistant by having a nice introduction of your recipe in the beginning, then a close step-by-step with pictures of how you made each dish, and then you conclude with a concise recipe which is easy to scan and printable. I honestly love your method and I’m sure avid readers of your blog truly appreciate it. The photos you include with this soup recipe make it look that much more irresistible. Going through your blog it’s easy to see that you always seem to find a way to incorporate the message of living a healthy and well balanced life. So thank you for doing what you do and for creating such a well constructed blog. I’ll be sure to try out some of your recipes!

Reply

Anjali @ The Picky Eater June 6, 2013 at 2:24 pm

Thank you so much for your kind words Pooja!! I’m so glad my blog has inspired you – you’ll have to keep me posted on when you create yours! Let me know how the recipes turn out for you when you try them – I’d love to hear how it goes. Thanks again! :)

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