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This sweet potato chowder with curry was delicious despite this blasted warm weather!
It’s spring and many of you around the world are still sitting in perfectly good winter weather. Snow, rain, cold, you guys have all the luck. I really need to move out of California. Blast this sunny, warm weather!! Give me rain or fog any day of the week! (And yes, I’m serious, by the way…)
Despite the warm, sunshiny weather around here, I made this clean eating curried sweet potato chowder. Maybe I’m rebelling against the intense heat I know will arrive in just a few short weeks because honestly, I’d like to crawl back inside of winter if I could. Or at least what we Californians call winter. I might be singing a different tune if I was sitting under several feet of snow, but I don’t think so. Personally, I think I’d love every icy second of it. It must be my German blood. I’m just not a hot weather girl. I positively wilt.
So I cranked up my fan and enjoyed a hot bowl of chowder despite the sun blaring down on me through the window. I’m stubborn that way. Maybe I’m the only person in the world that reacts this way, but too much sunshine makes me cranky.
I mean, I need my fair share of vitamin D, but too much is just…. yuck.
So I’ll take my pouty self, move myself to the coolest part of the house and have another bowl for dinner tonight. Take that California sun!!!
About The Ingredients
Sweet potatoes – peeled and cut into small chunks.
Vegetable broth – no sugar added.
Full-fat coconut milk – This is the stuff in the can, not the stuff in the refrigerator section at the store.
Diced tomatoes – canned with no sugar added – do not drain.
Dry green lentils
Yellow onion – chopped.
Cooked black beans – canned is fine if no sugar is added.
How To Make Curried Sweet Potato Chowder
Combine all ingredients except the black beans, in a large pot, cover with a lid and bring to a boil.
Once the soup is at a full boil, leave the heat on high but vent the lid about halfway.
Cook for about 30-40 minutes over high heat until the potatoes and lentils are fully cooked.
Stir in the black beans in the last 2 minutes of cooking (just to warm them up).
Season with salt as desired and serve.
How To Store Curried Sweet Potato Chowder
This will last in the fridge for up to 4 days if packed in an airtight container.
How To Freeze Curried Sweet Potato Chowder
This freezes quite well. Divide it into single servings and store it in a freezer-safe container for up to 5 months.
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You’ll need a good soup pot and ladle for this recipe. You can click on either of these items to be taken to them on Amazon. (Affiliate links)
More Healthy Soup Recipes
Curried Sweet Potato Chowder Recipe Card
Clean Eating Curried Sweet Potato Chowder
- 1 lb. sweet potatoes (peeled and cut into small chunks)
- 2 medium bay leaves
- 6 cups vegetable broth
- 15 oz. can full-fat coconut milk
- 28 oz. can diced tomatoes (do not drain)
- ½ cup dry green lentils
- ¾ cup yellow onion (chopped)
- 2 tbsp. curry powder
- 1 tbsp. ground cumin
- 2 tsp. garam masala
- 2 tsp. ground coriander
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 2 cups cooked black beans (canned is fine if no sugar added)
- Combine all ingredients except the black beans,in a large pot, cover with a lid and bring to a boil.
- Once the soup is at a full boil, leave the heat on high but vent the lid about half way.
- Cook for about 30-40 minutes over high heat until the potatoes and lentils are fully cooked.
- Stir in the black beans in the last 2 minutes of cooking (just to warm them up).
- Season with salt as desired and serve.