(Image credit: Christine Han)
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 the plant-based chowder and enjoy it all week long.
A Partial Cure for More Texture
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. Purée a little extra if you’re after an even thicker soup, or less for a bowl that’s more brothy.
Vegan Sweet Potato Chowder
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; and 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 purée until smooth. Stir the purée back into the soup and serve immediately.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.