Vegan Purple Potato Chowder recipes

Ingredients

• 1 tablespoon coconut oil
• 2 medium shallots, diced
• 2 large stalks celery, diced
• 3 cloves garlic, minced
• 1 stalk lemongrass, bruised
• 1 (1½-inch) piece fresh ginger, peeled and finely minced
• 1 to 2 thai chiles, seeded and finely minced (or ½ to 1 teaspoon sriracha)
• 1 tart green apple, peeled, cored, and diced
• 1 pound purple potatoes
• 1 quart (4 cups) plain unsweetened coconut milk beverage (I use So Delicious)
• 1 tablespoon soy sauce or wheat-free tamari (for gluten-free)
• 1 cup corn kernels, frozen and thawed or canned and drained
• 1 tablespoon lime juice
• salt
• ¼ to ½ cup fresh cilantro or thai basil (optional, for garnish)
• ¼ cup unsweetened coconut flakes, toasted (optional, for garnish)

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