Roast the poblano chiles over medium gas flame, turning often until the skins are blackened and charred (10-15 minutes). Alternatively, roast in a cast-iron pan over medium heat.

Transfer to a ziplock bag, remove air, and let sweat for 15 minutes to facilitate peeling.

In a large soup pot, heat grape seed oil over medium heat.

Add chopped onion and sauté for 5 minutes until softened.

Add minced garlic and sauté for an additional minute until fragrant. Transfer to a bowl and set aside.

In the same pot, add chopped Yukon Gold potatoes, cover with cold water, add salt, and bring to a boil.

Reduce heat to a simmer and cook until fork-tender (20-25 minutes).

Peel charred skin from poblano peppers, remove stems and seeds, and roughly chop (reserve some for garnish).

Drain the cooked potatoes and return them to the pot.

Add chopped poblanos, reserved onion and garlic, soy milk, vegetable broth, nutritional yeast, and salt to the pot.

Blend the soup until smooth and creamy using an immersion blender or a high-speed blender in batches.

Taste the soup and adjust seasoning as needed. Reheat over low heat to serve hot.

Ladle into bowls and garnish with reserved diced poblano, lime wedges, and pomegranate seeds.