Ingredients
1 large sweet potato, peeled and diced
1 small onion, diced
1/2 cup frozen corn kernels, thawed
1 small carrot, diced
1 small bulb fennel, diced
4 cloves garlic, mashed
1 poblano chile, seeded and diced
2 tablespoons extra-virgin olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse salt
1/2 cup white wine
1 14-oz can unsweetened light coconut milk
1/4 cup chopped fresh cilantro, for garnish
2 to 3 scallions, thinly sliced, for garnish
Preparation
Heat broiler and line a baking sheet with aluminum foil. Toss potato, onion, corn, carrot, fennel, garlic, poblano, and oil in a large bowl. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes.
Transfer vegetables to a large pot and stir in spices, salt, wine, and 3 quarts water. Bring to a simmer over medium-high heat, then reduce heat and simmer 45 minutes.
Remove soup from heat and whisk in coconut milk. Garnish with cilantro and scallions before serving.
