Vegan Curried Sweet Potato Corn Chowder1
Ready because of this vegan sweet potato corn chowder with a little hint of curry spice? It’s comforting, filling up and an excellent way to use up refreshing or frozen summer time corn.
Welcome back again to post Labor Day weekend reality. Do you have a hangover? BTW I’m not really speaking the alcoholic kind of hangover.
I’m talking about the meals hangover that lasts for a day or two post stuffing your face with chips, all the dips, snow cream, and alright, several margaritas.
Am I just discussing myself here? Probably.
So yes, I do have a meals hangover and I’m more than ready for a little green juice, a whole lot of squats at the gym and veggie based soups for supper. If you’re beside me, then you’re going to LOVE today’s recipe.
Imagine a sweet creamy corn soup thickened with coconut milk and sugary potatoes and flavored with curry spice. Oh la la. Which creamy sweet potato corn chowder just so is actually vegan and gluten free of charge in order that anyone can enjoy it. YES!
This soup doesn’t take enough time to finish – just chop those veggies and taters up, then throw them in the pot. To thicken the soup, you’ll blend half of after that it add it back in. It’s easy and makes for the best consistency. An immersion blender would also work! You are doing you.
As far as the corn runs, I do recommend using clean sweet corn from the cob, but if that’s not really accessible, you can even use frozen nice corn (ideally organic!).
This soup is lovely garnished with green onions & cilantro – they both put in a fresh, delightful flavor to the soup.
Enjoy this special potato corn chowder! In the event that you allow it to be, I’d want to see a image – upload an image to Instagram and label #ambitiouskitchen! xo.
5.0 from 2 reviews
Calorie consumption: 242
Fat: 11.5g
Prep period:
20 mins
Cook period:
25 mins
Total time:
45 mins
Ingredients
3 garlic clove cloves, minced
1 large sweet potato, peeled and diced (about 3-4 glass diced sweet potatoes)
4 ears of nice corn, kernels removed from the cob (about 4 mugs of corn)
2 teaspoons curry natural powder (I like spicy curry natural powder)
pinch of surface ginger
2 cups vegetarian broth
Freshly ground dark pepper
To garnish, if desired: greek yogurt or goat parmesan cheese, cilantro and green onions
Instructions
In a large soup container over medium heat add the essential olive oil, onion, jalapeno, 100g beef liver calories garlic, sweet potatoes, corn and saute for 6-8 minutes or until potatoes begin to soften. Period with curry powder and ginger.
Slowly stir in the milk and vegetarian broth, scraping up any bits from underneath from the pan while you stir. Decrease the heat to low and simmer for 10 to quarter-hour or before potatoes are sensitive and can very easily be pierced having a fork.
To give a creamy structure, blend 3 cups from the soup (BE CAREFUL WHILE CARRYING THIS OUT!) then return to the pot. Stir to include and period with salt and pepper. Taste and adjust seasonings as required.
To serve, sprinkle with cilantro, a swirl of greek yogurt (or a coconut yogurt if vegan) and green onions. Makes 4 servings.
This recipe also works together with unsweetened almond milk or regular milk rather than coconut milk, although I really like the flavor and creaminess it offers the soup.
This soup was absolutely incredible. Can’t stress it enough- fabulous, delicious, cozy, mouthwatering…. etc. It’s fast, too!