Poblano Soup with Sweet Potatoes

Chop your veggies. Heat a large pot over medium heat. Add the oil, onion and garlic, and cook for 5 minutes (or until the onion is translucent).
Add the sweet potato, corn, carrot, fennel, poblano, salt and pepper. Stir to combine - cook for 5 minutes.
Add in the chili powder, cumin, oregano, cayenne, turmeric, wine and 2-3 cups water (enough to just cover the veggies).
Bring to a simmer over medium high heat. Reduce heat, cover and simmer for 30-45 min - until the veggies are cooked through.
Once the soup is almost ready, add the tofu (if you're adding in tofu). Cook for 5 minutes, just until the tofu is heated through.
Remove soup from heat and whisk in coconut milk.
Ladle into bowls, garnish with cilantro/green onions.