Recipe from The Talleygram, January 18, 2006

Sweet Potato Chowder

Yield: 4 - 6 servings

Sweet is rich -- This root vegetable is not only good as a side dish for thanksgiving and as a dessert, but it is also excellent for soup.  Instead of using milk, I made it vegan by using coconut milk and the outcome is awesome.

Chef Jyoti


2 tablespoons Spectrum olive oil

1 large white or yellow onion, chopped

2 cloves garlic, minced

2 teaspoons grated fresh ginger

cup celery, chopped

2 pieces fresh lemongrass, 2 inch pieces

1 teaspoon curry powder

1 teaspoon cumin powder

2 leaves bay leaves

3 lbs. sweet potato or yam, peeled and cut to 1 inch pieces

4 cups water

1 tablespoon Frontier vegetable broth powder

1 coconut milk, 14 oz. can

sea salt, to taste

black pepper, to taste

cup cilantro, chopped

All ingredients are available at Talley's


  1. In a medium size Dutch oven, heat olive oil and cook onion for 3 minutes, stirring occasionally. 

  2. Add garlic and ginger; cook for 2 minutes

  3. Add celery and lemongrass; cook for another 2 minutes

  4. Add curry powder, cumin powder and bay leaves.  Stir for a few minutes and then add sweet potato, water, vegetable broth powder, coconut milk, sea salt and black pepper.

  5. Bring to a boil and simmer, covered for 10 to 15 minutes or until sweet potatoes are tender.  Discard lemongrass and bay leaves.

  6. Remove half of the mixture and puree until smooth.  Return pureed mixture to the pot and stir in chopped cilantro before serving.

  7. Taste and adjust seasonings if needed.

Original Talley's recipe from Chef Jyoti Friedland

Copyright 2006 Talley's Green Grocery