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 oil
1 small red onion, finely diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
2 teaspoons fresh thyme, minced
½ teaspoon curry powder
1 ½ teaspoon kosher salt
fresh ground black pepper to taste
pinch of pepper flakes
2 cups high quality vegetable stock 
1 large sweet potato, peeled and diced into 1-inch pieces
1 large salmon filet (about 1 1/2-pound), skin discarded, cut into1-inch pieces
1 can (14 ounces) light coconut milk
juice of half a lemon 
lemon zest to taste
fresh 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.

Serves 4

Photos: Ronda Carman