Creamy Sweet Potato and Poblano Pepper Soup

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We think this Creamy Sweet Potato and Poblano Pepper Soup is an all around winner.  It has a satiny broth, is slightly sweet, and is beautiful to look at with contrasting colors of yellow, orange, and green.   It’s a really flavorful soup with sweet potatoes, corn, poblano chili pepper, fresh cilantro, and warm spices.  It’s also filling.  This is a soup you might want to eat every day in cold weather.

Creamy Sweet Potato and Poblano Pepper Soup

Creamy Sweet Potato and Poblano Pepper Soup

By September 23, 2013

Yield : about 7 cups


  • 1 medium - yellow onion, diced
  • 2 cloves - garlic, minced
  • 1 medium - poblano chili pepper, seeded and diced
  • 2 cups - corn kernels, fresh or frozen
  • 2 medium - sweet potatoes, cut into bite-sized pieces
  • 3 cups - almond milk, unsweetened
  • 1 tsp - sweet curry powder
  • 1 tsp - dried oregano
  • 1/2 tsp - ground cumin
  • 1/2 tsp - ground tumeric
  • 1/2 cup - cilantro, chopped


  1. Sauté the onion, garlic, and poblano pepper in a sauce pan over medium heat until the onions are translucent. Add a little water or vegetable broth as needed to prevent sticking.
  2. Stir in the corn, sweet potatoes, almond milk, and spices.  Cover, and cook for 30-35 minutes, until the sweet potatoes are tender.
  3. Stir in the cilantro.  Reduce the heat to low and cook uncovered another 2-3 minutes.  Salt to taste.

Nutrition Information
Nutrition (per serving): 195 calories, 71% calories from carbohydrates, 12% calories from protein, 17% calories from fat, 6.6g fiber.

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