Sweet Potato And Roasted Poblano Soup

The final result is a velvety smooth purée with surprising depth of flavor that doesn't mask the sweet potato or accentuate it's sweetness. Instead, this soup highlights the vegetable in a way that will change your mind about sweet potatoes — no matter what you think about them currently.

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Servings: 6

Prep Time: 00:45

Cook Time: 00:40


3 poblano chilies

1 tbsp oil

2 medium onions, chopped into medium sized pieces

2 garlic gloves, chopped

2 tbsp unsalted butter

2 lbs sweet potatoes, peeled and sliced about 1/2 inch thick

4 cups homemade chicken stock

2 jalapeño chilies, seeded and finely diced

2 juice from or more limes (to taste)



1/2 corn or vegetable oil

4 soft corn tortillas, cut into 1- inch-long strips about 1/4 inch wide

sour cream

lime wedges



1First, roast the poblano peppers. Preheat oven to 400 degrees F (200 C) and line a rimmed baking sheet with aluminum foil. Toss whole peppers in 1 tbsp of oil and place on lined baking sheet.

2Roast peppers for 40 minutes, turning every ten minutes, until black and charred on all sides.

3Moving quickly when you remove the peppers from the oven, place peppers into a bowl and cover tightly with plastic wrap. Peppers will steam in bowl, making the skin easier to remove. Let peppers sit for at least 10 minutes, or until cool enough to handle.

4Remove skin from peppers (it should come off easily after roasting) and discard the skin. Remove stem end from pepper, slice open, and scoop out seeds. Chop pepper flesh and set aside.

5To get the timing right, it's probably best to wait until you take the peppers out of the oven to start the rest of the soup.

6In a large dutch over over medium-high heat, melt 2 tbsp of unsalted butter. Once foaming subsides, add chopped onions and garlic. Cook onions and garlic until onions are softened and translucent, about 10 minutes.

7Add sliced sweet potatoes and stir together. Add 4 cups of chicken stock (or a little more to cover potatoes) and bring to a simmer.

8Once a simmer is reached, reduce heat to maintain a steady simmer and cover the pot. Cook until sweet potatoes are soft and can be crushed against the side of the pot with a spoon or fork. This should take about 20 minutes.

9While the potatoes are softening, it's a good time to make the tortilla strips. Heat the corn or vegetable oil in skillet until it ripples and then turn the heat down so as not to scorch the oil. Fry the tortilla strips until crispy, about 1-2 minutes. Drain on paper towels and sprinkle with salt. Set aside while you finish the soup.

10Once potatoes are soft, add the diced jalapeño and chopped poblanos and simmer, covered, for another five minutes.

11Puree the soup. A few options for this: carefully put half of the soup in a normal blender, put the lid on the blender, cover with a kitchen towel and blend until smooth. Transfer blended soup to a bowl and repeat with second half of the soup. Alternatively, use an immersion blender and blend the soup in the pot. I prefer option two because it's much easier.

12Strain the soup. Pour the puréed soup through a medium- or fine-mesh strainer into a bowl or second pot. You'll need to use a wooden spoon or spatula to gently push the mixture through the strainer, but you should be able to get it all through.

13Return the soup to the pot, stir in the lime juice and season with salt and pepper. Adjust seasoning with additional lime juice, salt and pepper to taste.

14Serve soup topped with sour cream, fried tortilla strips, and chopped cilantro.

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