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Receta Sweet Potato-Poblano Soup
by Phyllis Smith

Sweet Potato-Poblano Soup

from Dr. Weil's True Food Kitchen

Calificación: 5/5
Avg. 5/5 1 voto
  Southwestern
  Raciónes: 12

Ingredientes

  • 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 Tbsp extra-virgin olive oil
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp 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

Direcciones

  1. Heat broiler and line a baking sheet with aluminum foil.
  2. Toss potato, onion, corn, carrot, fennel, garlic, poblano, and oil in a large bowl.
  3. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes.
  4. 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.
  5. Remove soup from heat and whisk in coconut milk. Garnish with cilantro and scallions before serving.