Coconut Curry Sweet Potato Chowder


  • 1.5 tablespoons coconut oil
  • 3 cloves garlic, minced
  • 1 bunch green onions, white and light green parts sliced
  • 5 celery stalks, diced
  • 1 red bell peppers, diced
  • 4 sweet potatoes, peeled and cut into 1-inch cubes
  • 1 can light coconut milk
  • 1 can full fat coconut milk
  • 1-2 teaspoons sea salt (to taste)
  • 1 tablespoon curry powder
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • ¼ teaspoon ground cayenne
  • ½ lime, juiced
  • 1 cup water
  • 2 tablespoons flour (I used brown rice flour)


  1. Melt the coconut oil in a large soup pot. Add the garlic and cook for 30 seconds. Add the onion and 1/4 teaspoon salt, and cook for 3-4 minutes, until softened. Pour in the remaining vegetables, and cook, stirring frequently, for 10 minutes
  2. Pour in the coconut milk, spices, remaining salt to taste, and lime juice. Pour in the water, reserving a few tablespoons. Whisk the flour into the remaining water, and pour into the soup pot.
  3. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
  4. Top with sliced green onions.

Feel free to use 2 cans of light coconut milk if you'd like to lower the fat in the recipe.