A little bit spicy and smoky would be the best way to describe this easy vegan sweet potato poblano soup with cumin, garlic and cilantro.
1 tablespoon olive oil
1 red onion, roughly chopped
1 poblano pepper, deseeded and minced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 medium sweet potatoes (about 1–1/2 pounds), peeled and diced
3 cups vegetable stock
Chopped cilantro for serving
Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the poblano peppers, garlic, cumin, salt and pepper and continue cooking for an additional 3 minutes. Add the sweet potatoes and stock. Bring the soup to a simmer and cook for 15-20 minutes until the potatoes are soft.
Reserve 1 cup of sweet potatoes. Use an immersion blender to puree the soup in the pot or carefully transfer in batches to a blender to puree. Return the soup to the saucepan to reheat before serving.
Divide the soup into bowls. Top with the reserved sweet potatoes and cilantro.