Sweet Potato Poblano Soup:

Ingredients:

2 large sweet potatoes, peeled and diced

2 poblano peppers, roasted, peeled, and chopped

1 large onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

6 cups vegetable broth

1 cup coconut milk

2 tablespoons olive oil

Salt and black pepper, to taste

Juice of 1 lime

Fresh cilantro, chopped, for garnish

Toasted pumpkin seeds (pepitas), for garnish

Greek yogurt or coconut cream, for drizzling

Instructions:

1. Roast Poblano Peppers:

Preheat the oven broiler. Place poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered.

Transfer peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove seeds, and chop the flesh.

2. Sauté Aromatics:

In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened.

Add minced garlic, ground cumin, ground coriander, and smoked paprika. Sauté for 1-2 minutes until fragrant.

3. Cook Sweet Potatoes:

Add diced sweet potatoes to the pot and stir to coat with the aromatic mixture.

Pour in vegetable broth and bring to a simmer. Cook until sweet potatoes are tender.

4. Blend Soup:

Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.

5. Add Roasted Poblanos and Coconut Milk:

Stir in the chopped roasted poblano peppers and coconut milk. Simmer for an additional 5-7 minutes.

6. Season and Finish:

Season the soup with salt, black pepper, and lime juice. Adjust seasoning to taste.

7. Serve:

Ladle the Sweet Potato Poblano Soup into bowls.

Garnish with chopped cilantro, toasted pumpkin seeds, and a drizzle of Greek yogurt or coconut cream.

Optional Tips:

Add a pinch of ground cinnamon or nutmeg for an extra layer of warmth.

For a spicy kick, leave some of the poblano seeds or add a dash of cayenne pepper.

Experiment with different toppings like crumbled queso fresco, avocado slices, or a swirl of chili oil.