I am in love with this recipe and soup, one that was created making use of what I had on hand and a few leftovers from our weekend trip to the farmers market. This warm and comforting chowder was truly born of necessity. The bright color of the sweet potatoes, combined with salmon, curry and coconut milk is a match made in heaven. A touch of lemon juice and lemon zest brightens and enhances the flavor. Serve with fresh bread and a crisp green salad (we had a hot, yummy loaf right out of our Cuisinart bread maker).While I haven't posted a Soup on Sunday in sometime, I am still happily creating in the kitchen every week. Yesterday, my sweet husband surprised me with a new camera. I am beyond excited; it is the perfect excuse to start documenting in the kitchen, and posting once again. INGREDIENTS + DIRECTIONS
1 tablespoon coconut oil1 small red onion, finely diced2 cloves garlic, minced2 carrots, peeled and diced2 celery stalks, diced2 teaspoons fresh thyme, minced½ teaspoon curry powder1 ½ teaspoon kosher saltfresh ground black pepper to tastepinch of pepper flakes2 cups high quality vegetable stock 1 large sweet potato, peeled and diced into 1-inch pieces1 large salmon filet (about 1 1/2-pound), skin discarded, cut into1-inch pieces1 can (14 ounces) light coconut milkjuice of half a lemon lemon zest to tastefresh flat leaf parsley for garnish
Heat coconut oil over medium high heat in a large stockpot. Add onion and sauté until translucent (2-3 min). Add garlic and sauté and additionally 1 minute. Add carrots and celery, sauté until vegetables begin to soften. Add thyme, curry, salt and pepper. Pour in 2 cups of vegetable stock. Add sweet potatoes and bring to a boil. Reduce to a simmer and cook for about 15 minutes or until potatoes are just soft.
Add salmon and coconut milk. Simmer over low heat about 10 minutes, stirring occasionally, until salmon is cooked through. Add lemon juice and lemon zest. Ladle into bowls and garnish with parsley.
Photos: Ronda Carman