This soup is AMAZING! And so is the weather this week! Could spring finally be upon us?? It’s time to thaw, so I’ve moved my computer outside several days this week to soak up the sun and boost my vitamin D levels. I laugh at my dogs when the sun comes out after a few days of dark, cold weather. They waste no time in finding a sunny spot to nap. They instinctively know their need for sunshine, so I decided I would join them on the patio this week.
A patio is no better place to enjoy a meal when the weather is this nice. I had a couple of poblano peppers in my fridge that needed to be used. With a slight chill in the air when the wind blows, a warm soup was in order. I came up with this roasted poblano soup with sweet potatoes, and it turned out perfectly.
To start, I broiled the poblano peppers in my toaster oven for about 15 minutes, flipping them halfway through.
I transferred them to a paper sack and closed it with clothes pins while I prepared the remaining ingredients for the soup. The steam in the enclosed bag loosened the skin on the peppers, so I can easily remove it before adding the peppers to the soup.
While the peppers were preparing, I removed the skin and cubed the sweet potatoes before transferring them to a saucepan. I added two cups chicken broth to the saucepan and boiled the sweet potatoes in the broth. I covered the saucepan and let the sweet potatoes cook in the broth until tender.
While the peppers and sweet potatoes were cooking, I chopped ½ purple onion, ½ jalapeno, and three cloves garlic. I sautéed the onion in one tablespoon coconut oil until translucent and then added the jalapeno and garlic and sautéed several minutes more.
I removed the poblano peppers from the brown bag, and using my fingers, sloughed off the skin. I chopped the peppers before adding them to the sweet potatoes and broth. Next, I stirred the onion mixture, salt, pepper, and cilantro into the broth and thoroughly heated all the ingredients together. I transferred the soup to the Vitamix, covered it with a lid and towel, and blended on high for a minute. I poured the pureed soup back into the saucepan, added a couple tablespoons of canned coconut milk, and stirred it in the soup before serving. This recipe is easily doubled and tastes just as good reheated the next day.
- 2 poblano peppers
- 2 sweet potatoes, cubed
- 2 cups chicken broth
- ½ purple onion, chopped
- ½ jalapeno, chopped
- 3 cloves garlic, chopped
- 1 tablespoon coconut oil
- ½ teaspoon sea salt
- ¼-1/2 teaspoon black pepper to taste
- 1 tablespoon chopped cilantro, more for garnish
- 2 tablespoons canned coconut milk
- On a baking sheet, broil the poblano peppers for 15 minutes, flipping halfway through.
- Transfer the broiled peppers to a paper sack, close, and let sit for 10 minutes.
- In a covered saucepan, boil the sweet potatoes in chicken broth for 15 minutes, or until tender.
- In a saute pan, saute the onion in coconut oil for five minutes or until translucent.
- Add jalapeno and garlic to the saute pan with the onion, and saute for several minutes more.
- Remove the poblano peppers from the paper sack, slough off the skin with your fingers, and chop.
- Add the chopped poblano peppers, the onion mixture, salt, pepper, and the cilantro to the saucepan with the sweet potatoes and broth.
- Transfer the mixture to a Vitamix or other blender, cover, and blend on high for 1 minute.
- Transfer back to the saucepan, and stir in the coconut milk.
- Garnish with chopped cilantro before serving if desired.