Sweet Potato Chowder
Sweet potatoes are so delicious and provide 377% of the daily recommended Vitamin A. For those of us who try to abstain from added sugars, this vegetable is a treat, as the natural sweetness satisfies those hankerings. I still don’t understand why people put brown sugar on their sweet potato and sour cream on the white potato. These are the thoughts that run through my brain.
This recipe can be made a day or two in advance and warmed when ready to serve. I also added the recipe for kale chips. With a creamy soup, it’s nice to have something crispy on the side. Kale is a part of the crucifer family along with broccoli, cabbage, cauliflower, and Brussel sprouts. Loaded with Vitamins A, K and C, kale chips are a nutrient dense choice over potato chips or saltine crackers.
Sweet Potato Chowder
Ingredients:
1 large onion, diced
1 TBSP curry powder
3 cloves garlic, minced
2 TBPS olive oil
Pinch of salt and pepper
6 sweet potatoes, unpeeled and cubed
2 cups unsweetened coconut milk
4 cups vegetable broth
Pumpkin seeds for garnish
Directions:
Sauté onion, curry powder, garlic and oil in a big pot for 5 min.
Add sweet potatoes, coconut milk, and vegetable broth.
Simmer on medium/low for about 25 minutes or until the potatoes are tender. Use a hand blender to carefully puree the whole pot while hot.
Add a little more broth or coconut milk if it seems too thick. The soup can be made a day or 2 ahead and simply reheat.
Crispy Kale
Ingredients:
A bunch of kale cut into 1-inch pieces with thick stems removed
2 TBSP olive oil
Cayenne pepper, to taste
Salt, to taste
Directions:
Place all ingredients in a large bowl and toss until coated.
Spread the kale out on 2 baking sheets. The less the pieces overlap the crunchier the kale will be.
Roast at 425 degrees for about 5-8 minutes or until bright green with charred tips.