Sweet Potato and Poblano Pepper Soup
Beta carotene is fat-soluble; that is, in order for your body to reap the benefits of this antioxidant, you’d do better to consume it with fat. Coconut oil, with its high content of lauric acid – an immune-supporting saturated fat that also increases HDL cholesterol – is a natural fit.
- 1 tablespoon extra virgin coconut oil ( find it here)
- 1 shallot, peeled and finely minced
- 2 poblano peppers, seeded and sliced thin
- 2 medium sweet potatoes or garnet yams (peeled and cubed)
- 1/4 teaspoon ground cumin (find it here)
- 1 teaspoon smoked paprika (find it here)
- 1 tablespoon unrefined sea salt
- 2 quarts Roast Chicken Stock (get the recipe)
- Sour Cream, to serve
- Minced Red Onion, to serve
- Minced Cilantro, to serve
Adapted from nourishedkitchen.com
1. Melt the coconut oil in a heavy-bottomed stock pot (like this one) over medium heat. Stir in the shallot, and fry gently until it softens and releases its fragrance. Stir in the poblano pepper, and fry until softened - about 4 minutes.
2. Add the sweet potatoes to the pot along with cumin, smoked paprika and sea salt. Cover the pot and sweat the potatoes until they soften - about 10 minutes. Pour in the chicken stock, and simmer, covered, for 30 minutes or until the potatoes fall apart when pierced with a fork. Turn off the heat, and puree the soup with an immersion blender (you can get one here), until the soup is smooth and uniform.
3. Ladle into soup bowls, and serve topped with sour cream, red onion and cilantro as you like it.
Read more: http://nourishedkitchen.com/sweet-potato-poblano-pepper-soup/#ixzz2gQCizHZJ