Vegan Curried Sweet Potato Corn Chowder
Healthy vegan sweet potato corn chowder with curry spices and a little kick. Comforting, filling and a wonderful way to use up fresh or frozen summer corn!
Servings 4 servings
Calories 242cal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 jalapeno, seeded and chopped
- 3 garlic cloves, minced
- 1 large sweet potato, peeled and diced (about 3-4 cup diced sweet potatoes)
- 4 ears of sweet corn, kernels removed from the cob (about 4 cups of corn)
- 2 teaspoons curry powder (I like spicy curry powder)
- pinch of ground ginger
- 1 (15oz) light coconut milk from the can
- 2 cups vegetarian broth
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper
- To garnish, if desired: greek yogurt or goat cheese, cilantro and green onions
Instructions
- In a large soup pot over medium heat add the olive oil, onion, jalapeno, garlic, sweet potatoes, corn and saute for 6-8 minutes or until potatoes start to soften. Season with curry powder and ginger.
- Slowly stir in the milk and vegetarian broth, scraping up any bits from the bottom of the pan as you stir. Reduce the heat to low and simmer for 10 to 15 minutes or until the potatoes are tender and can easily be pierced with a fork.
- To give a creamy texture, blend 3 cups of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and season with salt and pepper. Taste and adjust seasonings as necessary.
- To serve, sprinkle with cilantro, a swirl of greek yogurt (or a coconut yogurt if vegan) and green onions. Makes 4 servings.
Notes
This recipe also works with unsweetened almond milk or regular milk instead of coconut milk, although I love the flavor and creaminess it gives the soup.
Nutrition
Serving: 1serving | Calories: 242cal | Carbohydrates: 33.8g | Protein: 6g | Fat: 11.5g | Saturated Fat: 6g | Fiber: 5.1g | Sugar: 7.6g