In the days leading up to Thanksgiving, sweet potatoes are usually a pretty good deal. I just picked up 4 for $1.75 (3lbs @ .58/lb) at our local grocery. Not a bad time to stock up. Since sweet potatoes rank #1 among veggies, you really get a lot of nutritional bang for your buck.
The following recipe for Curried Sweet Potato Chowder comes from our church camp. I liked it so much I asked for the recipe. The odd amounts are no doubt the result of reducing a camp recipe to a serving size of 8.
Curried Sweet Potato Chowder
2/3 onion, chopped
1 1/2 T. oil
1 clove garlic, minced
1 t. curry powder
4 sweet potatoes, peeled and cubed
1 1/8 lbs chicken broth
5/8 lb coconut milk, unsweetened (I used about 2/3rd of a can)
dash ginger, to taste
dash pepper, to taste
dash salt, to taste
In soup pot, cook onion in hot oil over medium heat. Add curry and garlic and cook until onion is tender. Add sweet potatoes, chicken broth, coconut milk and ginger. Bring to boil. Reduce heat. Simmer, covered, 10-15 minutes until sweet potatoes are tender. Cool slightly.
Remove half the mixture from pot and in small batches, place mixture in blender and blend until smooth. Return to soup mixture in pot. Add pepper and salt; heat through.
Serve with peanuts and raisins for toppings, optional.
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1 comment:
This recipe sounds so delicious. I love sweet potatoes, and the rest of the ingredients that you have listed sounds so tasty. I am definitely bookmarking this recipe. Thank you for posting it.
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