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from ExtraVeganZa by Laura Matthias

2-3 tbsp oil (coconut oil was a delicious option)
1 medium whole leek, finely diced
3 medium carrots, thinly sliced
3 cloves garlic, finely chopped
1/8 tsp cayenne (optional)
1 jalapeno pepper, diced; stems and seeds removed
14 oz can garbanzo beans
1 each medium red and yellow pepper, seeds and stems removed and thinly sliced
1 tbsp coarse sea salt
1 c corn kernels, fresh, frozen or canned
2-14 oz cans coconut milk
2 c water

Thoroughly clean the leek before chopping. I find that slicing it lengthwise and rinsing the insides is an effective way to clean it.

In a medium pot, fry the leek, carrots, garlic, cayenne and jalapeno in the oil on medium-low heat. Stir the ingredients so that they do not stick to the bottom of the pot. When the leeks begin to soften, stir in the garbanzo beans, salt, red and yellow peppers, corn, coconut milk and water. Bring to a boil, then reduce to a simmer and cover for about 15 minutes. Remove from heat and serve immediately. Serves 4.

This is one of the best soups that I have ever had. EVER. I topped it with avocado, and oh my. It reminded me of an avocado curry that I used to get at our favorite Thai restaurant before we went the vegan path. The soup itself is pretty sweet, with just the right amount of salty, and a little bit of zing, thanks to the cayenne and jalapeno. Baby liked it… Husband loved it. It would serve 6 if you had a side dish for it, 8 if you served it as a side; it’s so rich! And really, it was pretty easy to make. I do love a one-pot meal, and I love a meal that makes for good leftovers, which this one most definitely did. Again, like a good curry, it was even better the next day. I will keep coconut milk in my pantry just to make this when the mood strikes…

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