Best 2 Dr Weils Sweet Potato Poblano Soup Recipes

Indulge in a culinary journey with Dr. Weil's Sweet Potato Poblano Soup, a symphony of flavors that nourishes both body and soul. This wholesome soup is not just a meal; it's an experience. Embark on a taste adventure as the velvety sweet potatoes, roasted poblano peppers, and aromatic spices dance on your palate. Discover the harmonious blend of creamy coconut milk and rich vegetable broth, creating a symphony of textures and flavors. With a touch of zesty lime juice and a sprinkle of cilantro, this soup awakens your senses and leaves you feeling invigorated. Explore variations of this delightful recipe, including a vegan version that swaps out the coconut milk for almond milk, catering to diverse dietary preferences. Dive into the world of Dr. Weil's culinary wisdom with this Sweet Potato Poblano Soup, where health and taste unite in perfect harmony.

Here are our top 2 tried and tested recipes!

DR. WEIL'S SWEET POTATO-POBLANO SOUP

Dr. Weil's Sweet Potato-Poblano Soup image

We love the subtle kick in this nutrient-dense meal.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 19

Ingredients

1 large sweet potato, peeled and diced
1 small onion, diced
1/2 cup frozen corn kernels, thawed
1 small carrot, diced
1 small bulb fennel, diced
4 cloves garlic, mashed
1 poblano chile, seeded and diced
2 tablespoons extra-virgin olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse salt
1/2 cup white wine
1 14-oz can unsweetened light coconut milk
1/4 cup chopped fresh cilantro, for garnish
2 to 3 scallions, thinly sliced, for garnish

Steps:

Heat broiler and line a baking sheet with aluminum foil. Toss potato, onion, corn, carrot, fennel, garlic, poblano, and oil in a large bowl. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes.
Transfer vegetables to a large pot and stir in spices, salt, wine, and 3 quarts water. Bring to a simmer over medium-high heat, then reduce heat and simmer 45 minutes.
Remove soup from heat and whisk in coconut milk. Garnish with cilantro and scallions before serving.

Nutrition Facts : Calories 160 g, Fat 7 g, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, Sodium 202 g

POTATO POBLANO SOUP

Potato Poblano Soup image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 6-8 servings

Number Of Ingredients 10

Ingredients

1 cup Crema, Creme Fraiche or sour cream
1/2 cup grated Anejo cheese (optional)
2 strips bacon, cut into 1/2-inch wide pieces
1 medium onion, chopped
4 Poblano chiles, roasted, seeded, peeled and diced
2 teaspoons salt
1 teaspoon fresh black pepper
3 garlic cloves, minced
1 quart chicken stock
6 medium Yukon Gold potatoes or 8-10 small red new potatoes, unpeeled, chopped

Steps:

In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot.

Tips:

Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes with smooth skin. Avoid any that are soft or have bruises.
Roast the poblano peppers: Roasting the poblano peppers brings out their smoky, slightly sweet flavor. To roast them, place them on a baking sheet and broil for 5-7 minutes per side, or until the skin is blackened. Then, place them in a paper bag and let them steam for 10 minutes. Once they are cool enough to handle, peel and seed them.
Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich, flavorful taste.
Don't overcook the soup: The soup should be cooked until the vegetables are tender, but not mushy. Overcooking the soup will make it bland and watery.
Season the soup to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, cumin, or chili powder.

Conclusion:

This sweet potato poblano soup is a delicious and healthy meal that is perfect for a cold winter day. It is packed with vegetables and has a rich, flavorful broth. The soup is also easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and satisfying meal, give this sweet potato poblano soup a try.