Description
This Sweet Potato Chowder is a comforting and creamy vegan soup, packed with hearty vegetables like sweet potatoes, carrots, and corn, seasoned with smoky paprika and thyme. It’s perfect for chilly days and offers a velvety texture thanks to coconut milk. Easy to prepare on the stovetop, this chowder is both healthy and satisfying.
Ingredients
Scale
Vegetables
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 medium sweet potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 cup corn kernels (fresh or frozen)
Spices & Herbs
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley for garnish
Liquids
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup canned coconut milk (or heavy cream for non-vegan version)
- 1 tablespoon lemon juice
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3–4 minutes until translucent. Then stir in the minced garlic and cook for another 1 minute until fragrant.
- Add Vegetables: Add the diced sweet potatoes, sliced carrots, and chopped celery to the pot. Cook for 5–6 minutes, stirring occasionally to combine and slightly soften the vegetables.
- Season Vegetables: Season the mixture with smoked paprika, dried thyme, salt, and black pepper, stirring well to evenly coat the vegetables with spices.
- Add Broth and Simmer: Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 20–25 minutes until the vegetables are tender.
- Blend Chowder: Partially blend the chowder to thicken it by using an immersion blender directly in the pot or by removing 1–2 cups of the mixture, pulsing it in a blender, and returning it to the pot.
- Finish Soup: Stir in the corn kernels, coconut milk, and lemon juice. Simmer the chowder for an additional 5 minutes to incorporate flavors and heat through.
- Final Seasoning and Serve: Taste the chowder and adjust salt and pepper if needed. Ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
- For added heartiness, stir in cooked white beans or green peas.
- This chowder can be made ahead and stored in the fridge for up to 5 days.
- It freezes well for up to 3 months; reheat gently on the stovetop, adding a splash of broth if it thickens too much.
