Sweet Potato Chowder
Cozy up with a bowl of Sweet Potato Chowder, a creamy, nutrient-packed soup that’s bursting with hearty flavor and vibrant color. This comforting dish combines tender chunks of sweet potatoes with a medley of savory vegetables, including celery, carrot, and onion, all simmered in a rich vegetable broth infused with smoked paprika, cumin, and coconut milk for a velvety finish. Partially blended for the perfect balance of smoothness and texture, this one-pot wonder is both nourishing and satisfying. Garnished with a sprinkle of fresh parsley, it’s the ultimate plant-based chowder for chilly days. Ready in just 45 minutes and ideal for meal prep, this dairy-free, gluten-free recipe will be your new favorite comfort food. Keyword-rich search terms: sweet potato chowder recipe, creamy vegetable soup, dairy-free chowder, healthy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 stalks Celery stalks, diced
- 1 medium Carrot, diced
- 4 cups Sweet potatoes, peeled and cubed
- 4 cups Vegetable broth
- 1 can Coconut milk
- 1 leaf Bay leaf
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add diced onion, minced garlic, celery, and carrot to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the cubed sweet potatoes to the pot and stir to combine with the other vegetables.
Pour in the vegetable broth and add the bay leaf. Stir well and bring the mixture to a boil.
Reduce the heat to low and let the chowder simmer for 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
Remove the bay leaf from the pot and discard.
Carefully ladle about half of the chowder into a blender and blend until smooth. Alternatively, use an immersion blender to partially blend the soup directly in the pot, leaving some chunks for texture.
Return the blended portion to the pot and stir in the coconut milk, smoked paprika, ground cumin, salt, and black pepper. Let the chowder cook for an additional 5 minutes over low heat, stirring occasionally.
Taste and adjust seasoning, if necessary.
Ladle the chowder into bowls and garnish with fresh parsley before serving. Serve warm.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5296 mg | 230% | |
| Total Carbohydrate | 315.0 g | 115% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 91.0 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 569 mg | 44% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5987 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
