Back to Dr. Weil’s Sweet Potato-Poblano Soup All Reviews for Dr. Weil’s Sweet Potato-Poblano Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Dr. Weil’s Sweet Potato-Poblano Soup Recipe Summary Servings: 6
Ingredients Ingredient Checklist 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
Gallery Dr. Weil’s Sweet Potato-Poblano Soup
Recipe Summary Servings: 6
Gallery
Dr. Weil's Sweet Potato-Poblano Soup
Dr. Weil’s Sweet Potato-Poblano Soup
Dr. Weil’s Sweet Potato-Poblano Soup
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
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
Directions
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.
Reviews (8)
Add Rating & Review 50 Ratings 5 star values: 6 4 star values: 6 3 star values: 14 2 star values: 17 1 star values: 7
Reviews (8)
Add Rating & Review 50 Ratings 5 star values: 6 4 star values: 6 3 star values: 14 2 star values: 17 1 star values: 7
Add Rating & Review
50 Ratings 5 star values: 6 4 star values: 6 3 star values: 14 2 star values: 17 1 star values: 7
50 Ratings 5 star values: 6 4 star values: 6 3 star values: 14 2 star values: 17 1 star values: 7
50 Ratings 5 star values: 6 4 star values: 6 3 star values: 14 2 star values: 17 1 star values: 7
5 star values: 6 4 star values: 6 3 star values: 14 2 star values: 17 1 star values: 7
Martha Stewart Member Rating: 5 stars 10/12/2018 Great vegetarian recipe and perfect for cold weather! I used nine cups of water with four teaspoons of Better than Bouillon vegetable base plus my go-to for making a dish just a little bit spicy (sweet chile sauce) instead of the cayenne and chili powder. My wife likes things spicier so she added Sriracha sauce on her own. Martha Stewart Member Rating: 4 stars 02/07/2013 This recipe is very tasty! I cut the water back to about a quart and a cup which made for a great consistency but a VERY hot soup. And I had already cut the Cayenne pepper in half! I will reduce the amount of spice heat a lot more next time. And the garnish adds so much. Don't skip it! Martha Stewart Member Rating: 5 stars 01/22/2013 Delicious recipe. I replaced water with veg broth and used 1/2 the amount. This is a soup, not a stew. It's full of wonderful and unique flavors. Will definitely make this again! Martha Stewart Member Rating: 3 stars 01/04/2013 Agree with the other reviewers; 5-6 cups of liquid instead of the 12 recommended is probably the way to go. This brought about a soupy consistency with a lot of vegetables but not the stew-like consistency represented in the photograph. For that you would probably only use 3-4 cups of liquid. If you make it this way, it is a mighty tasty and flavorful soup and I will make it again! Martha Stewart Member Rating: Unrated 01/03/2013 Really wish I would've checked the online reviews before making this. I too left out some water initially and still it's super watery. I'm also a big fan of spicy foods but this recipe turned out to be a large pot of tasteless heartburn in my opinion. Martha Stewart Member Rating: Unrated 12/18/2012 DEFINITELY too much water! I just may have saved mine: I thought 3 quarts sounded like an extreme amount of water (for 6 servings too!), and wasn't even able to add the entire amount as the pot would have overflowed, but didn't think to check here until after i added it. I have removed most of the water, but that took half the seasonings/wine with it. We shall see what I can do to fix the flavor. I am generally very happy with recipes from Whole Living-this is a pretty big measuring mistake... Martha Stewart Member Rating: 1 stars 12/18/2012 Dreadfully watery. I agree with the other reviewer that the recipe should call for 3 cups of water, not 3 quarts. Between a special trip to the grocery store (does anyone keep poblano peppers and fennel on hand?) and the chopping and roasting I've wasted a lot of time on a dish that can't be saved. Martha Stewart Member Rating: Unrated 12/07/2012 I wonder if the directions should be 3 cups of water rather than 3 quarts. It turned out quite soupy wher was the photo looks more like a stew. The flavor was good but seemed to have too much liquid to vegetable ratio and I did not add 3 quarts of water, more like 2. A bit disappointing.Martha Stewart Member
Rating: 5 stars 10/12/2018
Great vegetarian recipe and perfect for cold weather! I used nine cups of water with four teaspoons of Better than Bouillon vegetable base plus my go-to for making a dish just a little bit spicy (sweet chile sauce) instead of the cayenne and chili powder. My wife likes things spicier so she added Sriracha sauce on her own.
Rating: 5 stars
Rating: 4 stars 02/07/2013
This recipe is very tasty! I cut the water back to about a quart and a cup which made for a great consistency but a VERY hot soup. And I had already cut the Cayenne pepper in half! I will reduce the amount of spice heat a lot more next time. And the garnish adds so much. Don’t skip it!
Rating: 4 stars
Rating: 5 stars 01/22/2013
Delicious recipe. I replaced water with veg broth and used 1/2 the amount. This is a soup, not a stew. It’s full of wonderful and unique flavors. Will definitely make this again!
Rating: 3 stars 01/04/2013
Agree with the other reviewers; 5-6 cups of liquid instead of the 12 recommended is probably the way to go. This brought about a soupy consistency with a lot of vegetables but not the stew-like consistency represented in the photograph. For that you would probably only use 3-4 cups of liquid. If you make it this way, it is a mighty tasty and flavorful soup and I will make it again!
Rating: 3 stars
Rating: Unrated 01/03/2013
Really wish I would’ve checked the online reviews before making this. I too left out some water initially and still it’s super watery. I’m also a big fan of spicy foods but this recipe turned out to be a large pot of tasteless heartburn in my opinion.
Rating: Unrated
Rating: Unrated 12/18/2012
DEFINITELY too much water! I just may have saved mine: I thought 3 quarts sounded like an extreme amount of water (for 6 servings too!), and wasn’t even able to add the entire amount as the pot would have overflowed, but didn’t think to check here until after i added it. I have removed most of the water, but that took half the seasonings/wine with it. We shall see what I can do to fix the flavor. I am generally very happy with recipes from Whole Living-this is a pretty big measuring mistake…
Rating: 1 stars 12/18/2012
Dreadfully watery. I agree with the other reviewer that the recipe should call for 3 cups of water, not 3 quarts. Between a special trip to the grocery store (does anyone keep poblano peppers and fennel on hand?) and the chopping and roasting I’ve wasted a lot of time on a dish that can’t be saved.
Rating: 1 stars
Rating: Unrated 12/07/2012
I wonder if the directions should be 3 cups of water rather than 3 quarts. It turned out quite soupy wher was the photo looks more like a stew. The flavor was good but seemed to have too much liquid to vegetable ratio and I did not add 3 quarts of water, more like 2. A bit disappointing.
All Reviews for Dr. Weil’s Sweet Potato-Poblano Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Dr. Weil’s Sweet Potato-Poblano Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
