Vegan Curried Sweet Potato Corn Chowder
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1 tablespoon olive oil
- freshly ground black pepper
- 3 garlic cloves minced
- 1 medium onion chopped
- 1/2 teaspoon salt plus more to taste
- pinch of ground ginger
- 1 jalapeno, seeded and chopped
- 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)
- 1 (15oz) light coconut milk from the can
- 2 cups vegetarian broth
- to garnish if desired: greek yogurt or goat cheese cilantro and green onions
- Carbohydrate 11.0116167291667 g
- Cholesterol 0 mg
- Fat 0.878833542028502 g
- Fiber 1.36510812286735 g
- Protein 0.830921770833333 g
- Saturated Fat 0.126962175049962 g
- Serving Size 1 1 serving (164g)
- Sodium 494.262683333341 mg
- Sugar 9.64650860629932 g
- Trans Fat 0.0337124916764653 g
- Calories 54 calories
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.
