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 agains 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!!!
HEALTHY SOUP RECIPES:
CLEAN EATING CURRIED SWEET POTATO CHOWDER RECIPE:
This chowder has a little kick to it from the curry, but it's not overwhelming. If you are concerned about it, cut back to 1 tbsp. of the curry. You can always stir in more at the end if you feel it needs it. I always go heavy on curry because I love it.
- 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)
- 1/2 cup dry green lentils
- 3/4 cup yellow onion (chopped)
- 2 tbsp. curry powder
- 1 tbsp. ground cumin
- 2 tsp. garam masala
- 2 tsp. ground coriander
- 1 tsp. ground cinnamon
- 1/2 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.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.