Recipe: Vegan Sweet Potato Chowder
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.
Vegetarian Sweet Potato Chowder: Watch the Video
Partially Blend to Achieve 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.