Gluten Free Sweet Potato Chowder

Gluten Free Sweet Potato Chowder - It looks like the weather we are having has me turning to soup recipes.

This recipe was introduced to me by a new friend, Liz who happens to have a great gluten free website, The Best of Gluten-Free Living.  Liz made this soup for our book club the other night, and I made it for the family shorty after.

It has a wonderful taste of curry, lemon grass, coconut, fresh ginger and of course sweet potato.

  • 1 large onion chopped (approx. 1 cup)
  • 2 tbsp Nutiva Organic Coconut Oil
  • 2 cloves organic garlic minced
  • 1 tsp red curry paste or 2-3 tsp curry powder
  • 6 medium sweet potatoes (approx. albs) cooked and mashed
  • 28 oz of organic chicken broth (add more or less to create consistency you want)
  • 1 14oz can unsweetened organic coconut milk
  • 2 inch piece of fresh lemon grass, with small cuts all down each side to let out the flavors (this will be removed before serving)
  • 2 tsp grated fresh organic ginger
  • 1/4 tsp white pepper
  • salt to taste

In a large pot, sauce onion, garlic and fresh ginger in oil.  Add mashed sweet potatoes, chicken broth, coconut milk, lemon grass and curry and bring to a boil.  Reduce heat and simmer uncovered for 30 minutes.

You can use a crockpot, by adding all of the ingredients and a 1/2 more broth or water and leave on low for 8 to 10 hours.

This soup can be made a few days ahead of time as it keeps well.

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