This satisfying soup is loaded with vegetables and immune-boosting spices like turmeric. Coconut milk gets stirred in for richness, making this soup both vegan, gluten free, and dairy free.
Peel the yam and carrot and chop into medium size pieces. Remove the stalks from the fennel bulb and cut in half. Use the point edge of your knife to remove the core. Chop the fennel into medium size pieces. Hold the corn straight up and down on your cutting board and shave the kernals off the cob with a sharp knife. Remove the stem of the poblano and shake out the seeds. Cut into medium size dice.
Place cut vegetables in a large baking tray and toss with salt and olive oil. Roast under the broiler for approximately 9 minutes. Toss and roast for another 9 minutes. Watch the vegetables carefully so as not to burn.
Transfer to a large stock pot and warm over medium heat with the spices for 1 minute. Deglaze with white wine. Add 2 quarts filtered water and simmer over medium-high heat for 20 minutes.
Stir in an entire can of coconut milk. Taste and adjust seasoning as needed (you can add more water at this point if you want to). Ladle into bowls and garnish with torn cilantro and sliced chives. Serve with a nice piece of crusty bread.
Notes
The beauty of this vegetable soup is the variety of fresh vegetables roasted then simmered in a spice infused broth. Feel free to substitute any fresh, seasonal vegetable.Recipe adapted from the Sweet-Potato Poblano Soup from the True Food cookbook.