Toppings: toasted coconut, green onions, peanuts, lime wedges
How to Make It
Sauté first 3 ingredients in hot oil in a large Dutch oven or stockpot over medium-high heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add broth and next 9 ingredients; bring to a boil, stirring often. Reduce heat to medium, and simmer, stirring occasionally, 20 to 25 minutes or until vegetables are tender. Season with salt and pepper to taste. Serve with desired toppings.
To Freeze: To preserve the textures of meat and vegetables in hot soup, it's important to cool hot soups completely before freezing. To quickly reduce the temperature, transfer to a large, shallow container (13- x 9-inch baking dish). Refrigerate uncovered, stirring occasionally, until cool. Transfer to airtight containers or zip-top freezer bags. Freeze up to 1 month. Thaw in refrigerator 8 hours.
Simple enough to make, freezer friendly and delicious, my favorite kind of recipe. I waited 10 minutes between potatoes and sweet potatoes, I find potatoes take longer to cook and sweet potatoes turn to an unpleasant mush when over cooked and the 10 minutes worked out great.
I tried a Curried Chicken Chowder at Hale & Hearty in NYC and hoped this recipe was a copycat. It was not, but with a little tweaking it was EXCELLENT! I followed the recipe exactly as written, but it was not as creamy or sweet as what I had in NYC. I added a tablespoon of sugar to the recipe and served it over a heaping tablespoon of non-fat Greek yogurt (don't add to the pot or the yogurt will separate). It was delicious!