• 1 tablespoon extra virgin coconut oil
  • 1 shallot, peeled and finely minced
  • 2 poblano peppers, seeded and sliced thin
  • 2 medium sweet potatoes (peeled and cubed)
  • 1/4 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon unrefined sea salt
  • 2 quarts vegetable broth
  • Sour Cream, to serve
  • Minced Red Onion, to serve
  • Minced Cilantro, to serve


  1. Melt the coconut oil in a heavy-bottomed stock pot 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 broth 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 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.