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.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add diced onion, minced garlic, celery, and carrot to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Add the cubed sweet potatoes to the pot and stir to combine with the other vegetables.

Step 4

Pour in the vegetable broth and add the bay leaf. Stir well and bring the mixture to a boil.

Step 5

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.

Step 6

Remove the bay leaf from the pot and discard.

Step 7

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.

Step 8

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.

Step 9

Taste and adjust seasoning, if necessary.

Step 10

Ladle the chowder into bowls and garnish with fresh parsley before serving. Serve warm.

Nutrition Facts

Serving size	(2616.5g)

Amount per serving	% Daily Value*
Calories	1693.0

Total Fat 39.0g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5295.7mg	0%
Total Carbohydrate 315.0g	0%
Dietary Fiber 46.9g	0%
Total Sugars 91.0g
Protein 35.8g	0%

Vitamin D 0IU	0%
Calcium 569.2mg	0%
Iron 13.7mg	0%
Potassium 5987.1mg	0%

*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.

Source of Calories

Fat: 20.0%

Protein: 8.2%

Carbs: 71.8%