Vegan Sweet Potato Chowder

vegan sweet potato chowder
Photo by Ketino photography

Want a comforting, hot soup that will make you feel amazing afterward? One that won’t weigh you down? This vegan sweet potato chowder is a favorite at the yoga retreats I cook for. And after many requests for the recipe I’m finally getting it up on the blog.

Feel free to play around with adding different types of vegetables and spices to this recipe. You can swap lemon for lime too, which is just as tasty. One thing I recommend however, is to use Arroy-D brand coconut milk. It is 100% pure and does not separate like other coconut milks can when brought to a simmer.

I use local Okinawa purple sweet potatoes here, but I have also made this soup with a variety of other types of sweet potatoes and they all work well.

Vegan Sweet Potato Chowder

*Use local and organic ingredients whenever possible. 

Cuisine vegan
Keyword vegan sweet potato chowder
Total Time 1 hour
Servings 5 cups

Ingredients

  • 1 tbsp coconut oil unrefined
  • .5 each yellow onion diced small
  • 2 ribs celery diced small
  • 2 cloves fresh garlic peeled and minced
  • 1 tsp fresh ginger peeled and minced
  • 2 cups sweet potatoes peeled and diced large
  • 2 tsp nutritional yeast
  • 1 pinch chile flakes
  • 1.5 cups water roughly
  • TT salt & black pepper
  • 1 can coconut milk Arroy-D brand (14oz)
  • .5 head broccoli cut into tiny florets
  • 2 each scallions sliced thin
  • 2 tbsp fresh parsley chopped
  • .5 each lemon juiced

Instructions

  1. Melt the coconut oil in a large pot over medium-low heat.

  2. Add the yellow onion and celery, season with salt and pepper and cook on medium-low heat stirring occasionally until soft. 

  3. Add the garlic and ginger and cook 2 minutes more. 

  4. Add the sweet potatoes, nutritional yeast, chile flake and water (enough water to barely cover the vegetables). Season with more salt and pepper, bring to a boil over high heat and then lower to a simmer. Simmer until the potatoes are tender. 

  5. Add the coconut milk and broccoli, bring back up to a boil and then reduce to a simmer and cook until the broccoli is tender. 

  6. Turn off heat, add scallion, parsley and lemon juice. Taste and adjust with salt and pepper as needed. 

Recipe Notes

Purchase Arroy-D coconut milk here

Purchase nutritional yeast here