Thai Sweet Potato Soup with Poblano Peppers
Rich coconut milk, tender sweet potatoes, and smoky poblano peppers come together in this Thai sweet potato soup. It is warm, satisfying, and layered with spices that build an authentic flavor. I make this when I want comfort and nutrition in one bowl.
Servings: 6 servings
Calories: 100kcal
Equipment
- Stock Pot
Ingredients
- 1 sweet potato peeled and diced
- 1 small red onion diced
- 1/2 cup corn kernels
- 2 carrots diced
- 1 fennel bulb diced
- 4 garlic cloves minced
- 1 poblano chile seeded & diced
- 1 tbsp extra virgin olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground turmeric
- 1/2-3/4 tsp salt more to taste
- 1/2 tsp pepper
- 1/2 cup white wine optional
- 1 14 oz can light coconut milk
- 1/2 cup chopped fresh cilantro
- 3 green onions sliced
- 2 cups of water or low sodium vegetable broth
- 14 oz diced organic tofu optional (for added protein)
- cayenne pepper or crushed red pepper to taste add more for a super spicy soup!
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
- My #1 Secret Tip for this Thai sweet potato with poblano peppers recipe is to add the coconut milk at the end and avoid boiling it. This keeps the texture smooth and prevents the flavors from becoming dull or separated.
- Keep cuts uniform: I chop my vegetables into similar sizes so they cook at the same rate, and can be spooned up easily.
- Control spice: I start with a small amount of cayenne and adjust gradually to avoid overpowering the soup. If I want a much milder soup, I leave the cayenne out.
- Simmer gently: Keeping the heat at a steady simmer gives the vegetables a chance to soften without breaking apart too quickly.
- Add protein late: Whether I am adding tofu, cooked chickpeas, or cooked lentils, I add it near the end, so it warms through without becoming soft.
Nutrition
Serving: 2cups | Calories: 100kcal | Carbohydrates: 13g | Protein: 1.4g | Fat: 3g | Sodium: 48mg | Fiber: 2g | Sugar: 2g