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Sweet Potato Poblano Soup

Sweet Potato Poblano Soup

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: Serves 4


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 11/2 pounds), peeled and diced
  • 3 cups vegetable stock
  • Chopped cilantro for serving


  1. 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.
  2. 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. 
  3. Divide the soup into bowls. Top with the reserved sweet potatoes and cilantro.