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This vegan sweet potato chowder delivers everything you want in a warm fall soup. It has a velvety broth laced with seasonal spices, like sage and paprika, and chunks of tender root vegetables. It's delicious the day you make it; but, like most soups it's even better the next day. So make a big batch of this plant-based chowder, and enjoy it all week long.
We're calling this soup a chowder, given the fact that potatoes are the key to both its velvety base and its hearty texture. And thanks to the silky-starchy contents of sweet potatoes, you'll get the creaminess expected in a chowder without a drop of cream.
After a quick simmer on the stovetop, a few cups of soup, both broth and vegetables, are whirled through the blender, then stirred back into the pot. Puree a little extra if you're after an even thicker soup, or less for a bowl that's more "brothy."
VEGAN SWEET POTATO CHOWDER
6 servings
Ingredients
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium celery stalks, diced
• 2 cloves garlic, minced
• 2 pounds sweet potatoes (2 to 3 medium potatoes), peeled and diced
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried sage
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups vegetable stock
Heat the oil in a Dutch oven or soup pot over medium heat until shimmering. Add the onion and celery, and cook until the vegetables are soft and tender, 6 to 8 minutes. Stir in the garlic, and cook for 1 minute more. Add the sweet potatoes, coriander, paprika, sage, salt and pepper; stir to combine; cook for 1 minute.
Add the stock, and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potatoes are tender, 10 to 15 minutes. Transfer about 2 cups of the soup, broth and vegetables to a blender or food processor and puree until smooth. Stir the puree back into the soup, and serve immediately.
Recipe notes: Store leftovers in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.