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Sweetpotato Poblano Soup

Created exclusively for NC SweetPotato Commission by Limone’s Mexican Restaurant - Asheville, NC
Print Recipe


  • 2 tablespoons of olive oil
  • 2 large sweetpotatoes, diced
  • 2 small yellow onions, diced
  • ½ cup of corn kernels
  • 2 small carrots, diced
  • 2 poblano pepper chilies, seeded and diced
  • 3 garlic cloves, chopped
  • 3 quarts water
  • cups 28 ounces of coconut milk
  • 1 teaspoon chipotle powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • cups chopped fresh cilantro
  • ½ teaspoon salt
  • Garnish: Fresh cilantro, fresh green onion and crème fraiche


  • Place olive oil in a large soup pot set over medium heat.
  • Add sweetpotatoes, onions, corn, carrots, poblano peppers and garlic to the pot.
  • Reduce heat to low and cook for about 10 minutes until the vegetables are browned making sure not to burn the vegetables.
  • Add the water to the pot, bring to a simmer and simmer for 10 minutes.
  • Add coconut milk, spices and cilantro to the pot. Simmer soup for another 20 minutes on low heat.
  • Add the salt and simmer the soup for 15 more minutes.
  • Remove soup from the heat and cool.
  • When soup has cooled, puree it using an immersion blender, blender or food processor.
  • Add more water as needed if soup is too thick. Ladle the soup into bowls and garnish with cilantro, green onion, and crème fraiche.
Serves: 8