roasted poblano soup
Serves: 2-3
  • 2 poblano peppers
  • 2 sweet potatoes, cubed
  • 2 cups chicken broth
  • ½ purple onion, chopped
  • ½ jalapeno, chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon coconut oil
  • ½ teaspoon sea salt
  • ¼-1/2 teaspoon black pepper to taste
  • 1 tablespoon chopped cilantro, more for garnish
  • 2 tablespoons canned coconut milk
  1. On a baking sheet, broil the poblano peppers for 15 minutes, flipping halfway through.
  2. Transfer the broiled peppers to a paper sack, close, and let sit for 10 minutes.
  3. In a covered saucepan, boil the sweet potatoes in chicken broth for 15 minutes, or until tender.
  4. In a saute pan, saute the onion in coconut oil for five minutes or until translucent.
  5. Add jalapeno and garlic to the saute pan with the onion, and saute for several minutes more.
  6. Remove the poblano peppers from the paper sack, slough off the skin with your fingers, and chop.
  7. Add the chopped poblano peppers, the onion mixture, salt, pepper, and the cilantro to the saucepan with the sweet potatoes and broth.
  8. Transfer the mixture to a Vitamix or other blender, cover, and blend on high for 1 minute.
  9. Transfer back to the saucepan, and stir in the coconut milk.
  10. Garnish with chopped cilantro before serving if desired.
Recipe by The Naked Avocado at