Coconut Curry Sweet Potato Chowder

It’s the kind of cold that feels like a slap in the face as soon as you walk out the door. The kind that brings on chapped hands, red cheeks, and icicle hair. The kind that allows you to use the outside as a freezer. The kind that screams for soup.

Maybe it’s not like that where you are, and if so you’re one lucky devil. You’re also lucky if you don’t have a dog who wants to go outside in the cold dark at 6am.

Good thing she’s cute.







Apart from the cold, I have to admit that I kind of love soup season. There’s nothing cozier than cuddling up with a warm blanket and a big bowl of soup…especially when there’s curry involved.

This soup is a hybrid of a creamy chowder with a spicy curry. It’s bursting with veggies, including my favorite as of late: sweet potatoes. Not only are they super healthy, but I love the depth of flavor sweet potatoes add to savory dishes. In this chowder, they bring a subtle sweetness to the spicy, creamy curry flavor.

Thanks to the creaminess of coconut milk, this chowder is vegan, and it can also be gluten free depending on the flour you use as a thickener. I used brown rice flour to keep it gluten-free friendly, but you can sub all-purpose if you’re not concerned about gluten.

Bring it on, frigid Minnesota January.

