You are here
Sweet Potato Chowder
Susan G.
Detoxifying curry powder, energy rich coconut milk, and flavorful lemongrass give this soup an Asian twist.
30 ml 2 tablespoons coconut oil
1 large onion, chopped
2 to 3 teaspoons curry powder
2 cloves garlic, minced
1 kg3 pounds sweet potatoes (5 to 6 large), peeled and cut into ¾ inch pieces
790 g28 ounces vegetable broth, homemade, aseptic box, or bouillon cubes
1 14-ounce BPA free can or aseptic box of unsweetened coconut milk
1 2-inch piece fresh lemongrass or 1 teaspoon finely shredded lemon peel
10 ml2 teaspoons grated fresh ginger
¼ teaspoon ground pepper
1 ml1/8 teaspoon salt
In a heavy, 4-quart pot, heat oil over medium heat. Add onion; cook for 3 minutes, stirring occasionally.
Add curry powder and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in sweet potato, vegetable broth, coconut milk, lemongrass, and ginger.
Bring mixture to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until sweet potato is tender. Cool slightly. Discard lemongrass.
Transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to the remaining mixture in pot. Stir in pepper and salt. Heat through.
Makes 10 servings.