Coconut Curry Sweet Potato Chowder


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Creamy and rich coconut curry soup with sweet potatoes. Subtly sweet, spicy, and totally comforting!

YIELD: 7.5 cups (5 servings)

COOK TIME: 35 minutes

TOTAL TIME: 35 minutes


  • 1 ½ tablespoons coconut oil
  • 3 cloves garlic, minced
  • 1 bunch green onions, white and light green parts sliced, and tops sliced and reserved for garnish
  • 5 celery stalks, diced
  • 1 red bell peppers, diced
  • 4 sweet potatoes, peeled and cut into 1-inch cubes
  • 1 can light coconut milk
  • 1 can full fat coconut milk
  • 1-2 teaspoons sea salt (to taste)
  • 1 tablespoon curry powder
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • ¼ teaspoon ground cayenne
  • ½ lime, juiced
  • 1 cup water
  • 2 tablespoons flour (I used brown rice flour)


  1. Melt the coconut oil in a large soup pot. Add the garlic and cook for 30 seconds. Add the sliced green onion (the white and light green portions) and 1/4 teaspoon salt, and cook for 3-4 minutes, until softened. Pour in the remaining vegetables, and cook, stirring frequently, for 10 minutes
  2. Pour in the coconut milk, spices, remaining salt to taste, and lime juice. Pour in the water, reserving a few tablespoons. Whisk the flour into the remaining water, and pour into the soup pot.
  3. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
  4. Top with he remaining sliced green onions (the dark green tops).

Feel free to use 2 cans of light coconut milk if you'd like to lower the fat in the recipe. I like the creaminess that a can of full-fat adds to the base, but light would work fine.

Source: Veggie and the Beast

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