Sweet Potato Poblano Soup

Oh my word, have you stepped out into the freezing polar vortex that is happening right now?! It’s ridiculous. Thankfully, it is not nearly as cold in Lubbock as it is in other areas, but jeez, I need the cold weather to calm down for a while. In retaliation to the cold temperatures, I am bringing you a warm and cozy, super healthy soup today. The inspiration for this dish came from Dr. Weil. I absolutely love his recipes, so I knew that this one would be a winner.

Sweet Potato-Poblano Soup

This is probably one of the most nutrient-dense soups that you could put into your body. There are tons of vitamins and other nutrients from the sweet potato, poblano, coconut milk, and spices that will definitely help you fight off all of those nasty germs that are floating around in the winter. I always seem to get sick a lot over the winter, so I’m doing everything in my power to prevent that this year. Superfoods to the rescue.



The warm, smoky spices in this dish make this soup SO comforting on a cold day. It is so easy to put together too, just chop everything up, roast it in the oven, and throw it in a pot to simmer. I always love having a big pot of soup simmering on the stovetop, it makes your entire house smell amazing!

Sweet Potato-Poblano Soup

Sweet Potato-Poblano Soup

Now, go make this soup, put your warmest socks on, crawl under a blanket, and stuff your face with goodness.

Sweet Potato Poblano Soup

Yield: Serves 4-6


  • 1 large sweet potato, peeled and diced
  • 1 large poblano chile, seeded and diced
  • 1/2 cup frozen corn
  • 2 carrots, diced
  • 3 green onions (whites and most greens), sliced
  • 4 garlic cloves, diced
  • 2-3 tbsp extra virgin olive oil
  • 1 (15 oz) can light coconut milk
  • 1/2 tsp turmeric
  • 1 tbsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 6-8 cups of water
  • cilantro, for garnish


  1. Preheat the oven to 450 degrees and line a baking sheet with foil.
  2. Add the potato, poblano, carrots, corn and garlic to the baking sheet and toss with the oil. Roast for 15-18 minutes, until vegetables are lightly browned, tossing halfway through.
  3. When done roasting, transfer the vegetables to a large pot and add the spices, salt, coconut milk, onions, and about 6 cups of water. (Start with 6 cups and add more to your liking, depending on how thick you want the soup.)
  4. Bring to a simmer over medium-high heat, then reduce the heat and simmer for 20 minutes.
  5. Garnish with cilantro and enjoy!

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.