Description
This Sweet Potato Chowder is a comforting, creamy vegan soup that combines tender sweet potatoes, carrots, and celery with smoky paprika and fresh herbs. Enhanced with coconut milk and corn kernels, it offers a perfect blend of flavors and textures for a cozy, nutritious meal.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and diced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 small onion, diced
- 1 cup corn kernels (fresh or frozen)
- 2 cloves garlic, minced
Spices & Seasonings
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Liquids
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup canned coconut milk (or heavy cream for non-vegan option)
Garnish
- Chopped fresh parsley
Instructions
- Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Cook vegetables: Add the diced sweet potatoes, sliced carrots, and chopped celery to the pot. Cook for another 5 minutes, stirring occasionally to combine flavors.
- Season and simmer: Sprinkle in smoked paprika, dried thyme, salt, and black pepper. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 20–25 minutes until the vegetables are tender.
- Blend soup: Use an immersion blender to partially blend the soup, leaving some chunks for texture to create a thick chowder consistency.
- Add final ingredients: Stir in the corn kernels, coconut milk, and lemon juice. Simmer for an additional 5 minutes to heat everything through and meld the flavors.
- Adjust seasoning and serve: Taste the chowder and adjust salt or pepper as needed. Serve hot, garnished with chopped fresh parsley.
Notes
- For added protein, stir in canned white beans or cooked lentils.
- To make the chowder creamier, increase the amount of coconut milk or blend the entire soup until smooth.
- This chowder reheats beautifully and can be frozen for up to 3 months.
