Poblano Yucca Chowder


  • 1 Large Yucca Root
  • Avocado Oil
  • Sea Salt
  • 1 Large Diced Onion
  • 4 TBSP Coconut Oil
  • 2 TBSP Minced Garlic
  • 3-4 Cans of Coconut Milk
  • 2 Sweet Bell Peppers
  • 2-3 Roasted Poblano Peppers
  • 1 tsp Crushed Red Pepper
  • 1 TBSP Chili Powder
  • 1 TBSP Cajun Seasoning
  • 1 TBSP Turmeric
  •  1 C Fresh Chopped Parsley
  • 2 Stems of Fresh Chopped Sage


Preheat oven to 400 degrees.  Place Yucca Root on baking sheet, drizzle with avocado oil, and sea salt.  Roast until skin starts to peel off (about 1.5-2 hours).  Remove from oven and peel off skin.  Put Coconut Oil on top of yucca root and scoop out inside.  Either use food processor or blender combining yucca root, onion, garlic and coconut milk.  Place puree in dutch oven and set aside.

Roast Poblano Pepper on open flame, rotating poblano pepper until all sides are black and charred.  Remove from fire and remove the skin.  Dice the poblano pepper removing the stem and seeds (if you like spicy, you can add the seeds to the soup), add to the soup.  Dice the raw sweet bell pepper and add.  Add seasonings and fresh herbs.  Simmer on low for 1-2 hours.

This soup really is simple and doesn’t have a lot of chopping, but does take some time to prep.  I roasted the yucca root the evening before serving the soup while I was making dinner.  I peeled the yucca root and pureed the yucca root with the coconut milk and placed in the fridge over night.  The next day I pulled the soup, adding the rest of the ingredients.

This soup is very filling!  Make sure to reduce the amount of poblano peppers, if your family is sensitive to spice!