This chowder has a beautiful colour and sweet taste.
Yield: Serves 4.
- 2 tsp ghee or oil
- 2/3 cup chopped onion
- 3 chopped green onions, white and green parts separated
- 1 cup peeled diced sweet potato
- 1/3 cup diced red pepper
- 3 tsp grated ginger root, divided
- 2 cloves garlic, chopped
- 2 cups vegetable broth
- One can (14 oz) light coconut milk
- 1/2 cup frozen or fresh corn kernels
- 2 1/2 tsp curry powder (or more to taste)
- 1/2 tsp grated lemon zest
- 1/8 tsp cayenne (optional)
- 1/4 tsp sea salt
- 1 block (16 oz) extra-firm tofu, drained and pressed*, cut into bite-sized cubes
- 2 tbsp chopped fresh cilantro (optional)
- In large pot, heat ghee or medium-low heat. Add onion and white part of green onions. Saute 2 minutes. Add sweet potato, red pepper, 2 tsp ginger root and garlic. Saute 3 minutes. Stir in broth and heat until boiling. Reduce heat to low, cover and simmer 10-15 minutes or until sweet potato is tender.
- Add coconut milk, corn, curry powder, lemon zest, cayenne, salt, remaining 1 tsp ginger root and green onions. Gently stir tofu into mixture. Remove from heat and let stand for at least 30 minutes to allow tofu to absorb seasonings.
- Just before serving, reheat soup over low heat (do not boil). Stir in cilantro, if desired, and serve.
*Draining and pressing tofu: Cut brick of tofu in half lengthwise to make 2 slabs. Cover a cutting board with foil and prop it up slightly so that it slants and drains into sink. Place tofu slabs on board. Cover tofu with another piece of foil and place baking sheet on top. Weigh it down with cans or books and let stand 20 minutes.
Recipe Source: Thirteen Moons by Louis Racine