Sweet Potato and Poblano Pepper Soup
Need an immersion blender.
I assume if you don't have cocunut oil, olive oil would be fine.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- sour cream to serve
- 1 t smoked paprika
- 1 t extra virgin coconut oil
- 1 shallot peeled and finely minced
- 2 poblano peppers seeded and sliced thing
- 2 medium sweet potatoes or garnet yams peeled and cubed
- 1/4 t ground cumin
- 1 t unrefined sea salt
- 2 quarts roast chicken stock
- red onion to serve, minced
- cilantro to serve, minced
- Carbohydrate 14.534 g
- Cholesterol 4.9 mg
- Fat 2.184 g
- Fiber 1.35 g
- Protein 3.53 g
- Saturated Fat 1.242 g
- Serving Size 1 1 Serving (134g)
- Sodium 19.7 mg
- Sugar 13.184 g
- Trans Fat 0.1741 g
- Calories 83 calories
Melt the coconut oil in a heavy bottomed stock pot over medium heat. Stir in the shallot and fry gently until it softens and releases its fragrance. Stir in the poblano pepper and fry until softened - about 4 minutes. Add the sweet potatoes to the pot along with cumin, paprika and sea salt. Cover the pot and sweat the potatoes until they soften, about 10 minutes. Pour in the chicken stock and simmer, covered, for 30 minutes or until the potatoes fall apart when pierced with a fork. Turn off the heat and puree the soup with an immersion blender until the soup is smooth and uniform. Ladle the soup into bowls and serve topped with sour cream, red onion and cilantro.
