Sweetpotato Poblano Soup
Created exclusively for NC SweetPotato Commission by Limone’s Mexican Restaurant - Asheville, NC
Course: Appetizer, Side Dish
Cuisine: Mexican
Keyword: poblano, Soup, sweet potato, vegetables
Servings: 8
Calories: 311kcal
- 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
- 3½ cups 28 ounces of coconut milk
- 1 teaspoon chipotle powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon turmeric
- 1 teaspoon ginger
- 1½ 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.
Recipe analyzed for 8 servings. Recipe analyzed without garnishes.
Nutrition Facts
Sweetpotato Poblano Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 311kcal | Carbohydrates: 22g | Protein: 4g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 245mg | Potassium: 603mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10963IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 4mg | Net Carbohydrates: 19g