Sweet Potato Poblano Soup
on Oct 19, 2015, Updated Jun 17, 2021
This post may contain affiliate links. Please read our disclosure policy.
A little bit spicy and smoky would be the best way to describe this easy vegan sweet potato poblano soup with cumin, garlic and cilantro.
Sweet potatoes are my absolute favorite spud.
From their bright orange color to their wonderful flavor, I could easily figure out a way to consume at least one per meal.
I love peeling sweet potatoes, dicing them and roasting them until they get a little brown at the edges. Roasted sweet potatoes are great to throw into salads or just eat on their own.
No matter what I always make extra roasted potatoes because I eat so many straight off the sheet pan when they are warm from the oven.
Besides roasting, sweet potatoes are the perfect vegetable that you can transform into soup.
Sweet potatoes are very smooth and fluffy when you cook them. They just lend themselves to be mashed or pureed into soup.
Of course, I have a go-to base recipe for sweet potato soup.
It doesn’t involve much more than the potatoes, garlic and onions. I don’t like to mask the sweet potatoes, so I keep the ingredients simple.
This time I was craving a bit more, maybe even something with a little kick to it.
So I scanned the pepper selection at the grocery and decided on a deep green poblano pepper.
If you’ve never had a poblano, they are spicy with a pleasant amount of heat that’s also smoky.
How To Make Sweet Potato Poblano Soup
For the soup, I start sautéing red onions in olive oil. Once they begin to soften, I add minced poblano peppers followed by minced garlic, cumin, salt and pepper.
Then I stir in the sweet potatoes and vegetable stock and increase the heat.
When the mixture is boiling, I turn down the heat and simmer the soup for 15 minutes until the potatoes are tender.
Instead of pureeing everything, I scoop out a cup of the sweet potatoes and use an immersion blender to puree the soup until it is smooth.
I dividthe sweet potato poblano soup into bowls and top them with the diced sweet potatoes and cilantro.
Sweet Potato Poblano Soup
Ingredients
- 1 tablespoon olive oil
- 1 red onion roughly chopped
- 1 poblano pepper deseeded and minced
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 medium sweet potatoes about 1-1/2 pounds, peeled and diced
- 3 cups vegetable stock
- Chopped cilantro for serving
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the poblano peppers, garlic, cumin, salt and pepper and continue cooking for an additional 3 minutes. Add the sweet potatoes and stock. Bring the soup to a simmer and cook for 15-20 minutes until the potatoes are soft.
- Reserve 1 cup of sweet potatoes. Use an immersion blender to puree the soup in the pot or carefully transfer in batches to a blender to puree. Return the soup to the saucepan to reheat before serving.
- Divide the soup into bowls. Top with the reserved sweet potatoes and cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
