Dr. Weil's Sweet Potato-Poblano Soup

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 Tbsp extra-virgin olive oil
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1/2 tsp freshly ground black pepper
• 1/2 tsp 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

Directions

1. 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.
   
2. 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.
   
3. Remove soup from heat and whisk in coconut milk. Garnish with cilantro and scallions before serving.
   

 Source:

 

http://www.wholeliving.com/210944/dr-weils-sweet-potato-poblano-soup