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Asian Sweet Potato Chowder

Photo: William Dickey; Styling: Leslie Byars Simpson
Yield 7 cups

Ingredients

  • 1 tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • 2 teaspoons curry oil*
  • 3 (14 1/2-ounce) cans fat-free chicken broth
  • 4 sweet potatoes, peeled and chopped (2 pounds)
  • 1/2 cup coconut milk
  • 1/4 cup light sour cream
  • 1 1/2 teaspoons grated lime rind
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped green onions
  • 3 tablespoons chopped fresh cilantro
  • Garnish: fresh cilantro sprigs

How to Make It

  1. Sauté ginger and garlic in hot oil in a Dutch oven until tender. Add chicken broth and sweet potato; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes or until potato is tender.

  2. Add coconut milk and next 3 ingredients; cook, stirring occasionally, until thoroughly heated (do not boil). Remove from heat; add green onions and chopped cilantro. Garnish, if desired.

  3. *If you can't find curry oil, substitute sesame oil and add 1/2 teaspoon curry powder.