Sweet potato chowder

Cookbook author Erin Gleeson
The Forest Feast Road Trip

“The fun part here is the pomegranate seeds on top,” cookbook author Erin Gleeson says. For easy, casual entertaining, she often serves the chowder in mugs around the fire pit.

Ingredients

1 large onion, diced
2 tbsp. olive oil
1 tbsp. curry powder
3 cloves garlic, minced
Pinch each salt and pepper
6 sweet potatoes, unpeeled and cubed
4 cups vegetable broth
2 cups unsweetened coconut milk
Greek yogurt, pomegranate seeds and chopped scallions, for garnish

Instructions

In a large pot, sauté onion, olive oil, curry powder, garlic, salt and pepper for 5 minutes. Add potatoes, broth and coconut milk.

Simmer over medium-low heat for 25 minutes or until potatoes are tender. Use a hand blender to carefully puree the mixture while hot. Add a little more broth or coconut milk if it seems too thick.

Serve garnished with Greek yogurt, pomegranate seeds and chopped scallions. The soup can be made a day or two ahead and reheated.

Serves 8 to 10