Rating: 4 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Curry paste, coconut milk, and lemongrass give this soup an Asian twist.

Source: Better Homes and Gardens

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Recipe Summary

prep:
45 mins
total:
45 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven, heat oil over medium heat. Add onion; cook for 3 minutes, stirring occasionally. Add curry paste and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in sweet potato, chicken broth, coconut milk, lemongrass, and, if desired, ginger.

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  • Bring mixture to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until sweet potato is tender. Cool slightly. Discard lemongrass.

  • Transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to the remaining mixture in Dutch oven. Stir in white pepper and salt. Heat through. Makes 10 servings.

Tips

Prepare and blend chowder as directed. Transfer to an airtight container and chill for up to 24 hours. To reheat, transfer to a Dutch oven. Cover and cook until heated through.

Nutrition Facts

235 calories; fat 11g; saturated fat 7g; carbohydrates 31g; insoluble fiber 4g; protein 5g; vitamin a 15937.6IU; vitamin c 3.5mg; sodium 385mg; calcium 50.5mg; iron 1.4mg.
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