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thai sweet potato soup with poblano peppers served in a white bowl, top view
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5 from 5 votes

Poblano Soup with Sweet Potatoes

This spicy Poblano Soup with Sweet Potatoes combines the flavors of a traditional curry with some unconventional spices and seasoning for a rich and healthy soup with a real depth of flavor.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Soup
Cuisine: Thai
Servings: 6 servings
Calories: 100kcal
Author: Anjali Shah

Ingredients

Instructions

  • 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.
  • 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.
  • 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.

Notes

Top Tips for Making Spicy Poblano Soup with Sweet Potatoes
  • You can add the optional cayenne pepper/crushed red pepper but be warned - it will make your soup incredibly spicy!! I'd recommend including a tiny pinch of cayenne and working your way up from there as needed unless you're one of those people who puts hot sauce on everything!
  • If you taste your soup and you think it needs a bit more salt, add an additional 1/4 tsp (or as much as needed to taste)
  • Check that the veggies are cooked through at the 30-minute mark. If needed cook for additional time.
  • If adding tofu to the soup, don't add it until the very end or just before serving. The tofu is already cooked and just needs to be warmed by the broth of the soup before serving. 
  • This is one of those soups that would work with just about any combination of veggies, so it's a good one to make when you want to use up what you have in the fridge!
Adapted from The True Food Kitchen Cookbook
Nutrition information doesn't include tofu.
 

Nutrition

Serving: 2cups | Calories: 100kcal | Carbohydrates: 13g | Protein: 1.4g | Fat: 3g | Sodium: 48mg | Fiber: 2g | Sugar: 2g