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Rosemary Sweet Potato Chowder

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  • Author: Liz Moody


  • 2 large sweet potatoes, peeled and cut into 1” chunks (about 56 cups chopped) ⁣
  • 1 large yellow onion, diced ⁣
  • 1 can coconut milk (full fat or low, both are cool)⁣
  • 2 cups veggie broth ⁣
  • 1 tablespoon chopped fresh rosemary, stems removed ⁣
  • 1 bunch curly kale, torn into bite size pieces ⁣
  • 4 cloves garlic, minced ⁣
  • Zest and juice of 1/2 an orange⁣
  • Olive oil and fine grain sea salt, to cook⁣


  1. Warm a large pot over medium-high heat. Add a drizzle of olive oil, sweet potatoes, onion, and a generous pinch of salt.
  2. Cook until brown, then add coconut milk, veggie broth, and rosemary. Simmer for 20 minutes, then mash up a bit with a wooden spoon or potato masher to get a chowder like texture.
  3. Add kale, garlic, and orange juice and zest, and cook until kale is wilted, about 3-4 minutes. Makes 2 big or 4 small servings!