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SWEET POTATO - Sweet Potato Poblano Soup
Nb persons: 0
Yield: 6 (2-cup) servings.
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| SWEET POTATO-POBLANO SOUP | |
| 1 large | sweet potato, peeled and diced |
| 1 small | onion, diced |
| 1/2 cup | corn kernels, shaved from 1 ear of corn |
| 1 small | carrot, diced |
| 1 small | fennel bulb, diced |
| 4 | garlic cloves, mashed |
| 1 poblano chile, seeded and diced | |
| 2 tablespoons | extra-virgin olive oil |
| 1 tablespoon | chile powder |
| 1 teaspoon | ground cumin |
| 1 teaspoon | dried oregano |
| 1/4 teaspoon | cayenne pepper |
| 1/2 teaspoon | ground turmeric |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
| 1/2 cup | white wine |
| 3 quarts | water |
| 1 (14-ounce) can | light coconut milk |
| 1/4 cup | chopped fresh cilantro |
| 2 or 3 | scallions, thinly sliced |
Preheat oven to broil. Line a baking pan with foil.
Toss the sweet potato, onion, corn, carrot, fennel, garlic and poblano together in a large bowl. Add the olive oil and toss to coat. Arrange the vegetables in a single layer in the prepared pan and broil for 5 to 7 minutes. Remove pan and toss vegetables. Cook for another 5 to 7 minutes, or until browned on top. Take care not to burn the vegetables.
Transfer vegetables to a large pot. Stir in the chile powder, cumin, oregano, cayenne, turmeric, salt, pepper, wine and water. Bring to a simmer over medium-high heat. Reduce heat and simmer the soup 45 minutes.
Remove from heat and whisk in the coconut milk. Ladle soup into bowls and garnish with cilantro and scallions before serving.
Makes 6 (2-cup) servings.
Recipe uploaded with Shop'NCook for iPhone.
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