Poblano-sweet Potato Soup Recipe
Make Poblano-sweet Potato Soup Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Broth and Seasoning
Optional Garnishes
Method
Preparation
- 1
Roast the Poblano Peppers
Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning halfway through, until the skin is charred and blistered. Remove from the oven, place in a bowl, and cover with plastic wrap to steam for 10 minutes. Once cooled, peel off the skin, remove the seeds, and chop them into small pieces.
- 2
Prepare the Vegetables
While the peppers are roasting, peel and dice the sweet potatoes, onion, carrot, and celery. Mince the garlic cloves.
Cooking
- 3
- 4
Add the Remaining Ingredients
Stir in the diced sweet potatoes, roasted poblano peppers, cumin, smoked paprika, salt, and black pepper. Pour in the vegetable broth and bring the mixture to a boil.
- 5
Simmer the Soup
Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20-25 minutes, or until the sweet potatoes are tender.
- 6
Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
