For my birthday this year, the hubs surprised me with a refurbished Vitamix. I used to think it was silly to shell out a lot of money for a kitchen appliance, but I am totally sold on it now. The high powered motor makes soups and smoothies with an extra-silky and smooth texture that makes me wonder why I wasted so much time using $20 blenders from Target.
Since getting my Vitamix, I’ve been going back and remaking and photographing old smoothie and soup recipes, because smooth and creamy purees look (and taste!) much, much better. This is one of those recipes I couldn’t wait to remake, because the flavors in it are just so spot on.
I got the idea for this curried coconut corn chowder after deciding to use a try and make a non-dairy chowder using coconut milk. When I knew I was adding coconut milk, I thought curry, turmeric and ginger would be a natural addition.
What’s great about this recipe is that it’s one you can make year round. In the summer use sweet, fresh summer corn, or swap frozen corn in the winter. You can also make a big batch of this and freeze for later.
To add more protein, top this soup with grilled shrimp or tofu.
This post was originally shared September 2014. Text, images and recipe have been updated to give you the best possible content!
Curried Coconut Corn Chowder
1 1/2 cups peeled and sliced sweet potato, in 1/2-inch half moons
1 tablespoon coconut oil
1 large onion, chopped
2 cloves garlic, minced
4 cups corn kernels, freshly cut from about 4 ears of corn or frozen
1 teaspoon curry powder
1 teaspoon freshly grated ginger
1/2 teaspoon turmeric
1 14-ounce can coconut milk
2 cups vegetable broth
Chopped cilantro, minced chili, cayenne, olive oil and scallion, for garnish
Boil or steam sweet potatoes until tender but still a little firm, about 7-10 minutes. Set aside to cool slightly, then chop into bite sized pieces.
Heat oil in a large pot on medium heat. Add onions and saute until translucent, about 5-7 minutes. Add garlic, corn, curry, ginger and tumeric and saute 5 minutes. Add coconut milk, vegetable broth, and sweet potatoes and bring to a boil. Reduce heat and simmer 5-10 minutes.
Ladle about half the soup into a blender and puree until smooth. Stir back in with unblended soup. Season to taste with salt and black pepper. Garnish with cilantro, chili and green onion and serve.
More pureed soups: