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Sweet Potato, Poblano and Coconut Curry Soup Recipe

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Sweet Potato, Poblano and Coconut Curry Soup
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Ingredients

  • 1/2 cup corn kernels
  • 4 garlic cloves, minced
  • 1 tbsp olive, canola or grapeseed oil (original recipe has 2 Tbsp)
  • 1 tbsp chili powder
  • 1 tsp cumin powder
  • 1 tsp dried oregano
  • 1/2 tsp turmeric
  • 1/2-3/4 tsp salt (original recipe has 1/2 tsp, I felt like that was slightly too little)
  • 1/2 tsp pepper
  • 1/2 cup white wine
  • 1 14oz can light coconut milk
  • 1/2 cup chopped fresh cilantro
  • 2-3 cups of water (original recipe notes 3 quarts — which is way too much)
  • Optional for added protein: 14 oz diced organic tofu
  • 1 sweet potato, peeled and diced
  • 1 small red onion, diced
  • 1/2 cup corn kernels
  • 2 carrots, diced
  • 1 fennel bulb, diced
  • 4 garlic cloves, minced
  • 1 poblano chile, seeded & diced
  • 1 tbsp olive, canola or grapeseed oil
  • 1 tbsp chili powder
  • 1 tsp cumin powder
  • 1 tsp dried oregano
  • 1/2 tsp turmeric
  • 1/2- 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne (optional, makes soup very very spicy)
  • 1/2 cup white wine
  • 1 14 oz can light coconut milk
  • 1/2 cup chopped fresh cilantro
  • 3 green onions, sliced
  • 2- 3 cups of water
  • 14 oz diced organic tofu (optional)

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