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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.

Major Ingredients: