Asian Sweet Potato Chowder

1 Review
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Photo: William Dickey; Styling: Leslie Byars Simpson
Yield
7 cups
October 1997
RECIPE BY Southern Living

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

Step 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.

Step 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.

Step 3

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

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Ratings & Reviews

osequin's Review

osequin
April 07, 2013
This soup have a very nice flavor with the curry, lime, and sweet potato. I found that the soup was a little thin so I pureed some of it with an immersion blender, leaving some chunks whole. That made it much better. The only thing I would change would be to add a little less lime next time.