Recipe: Vegan Sweet Potato Chowder

updated Feb 5, 2020
Vegan Sweet Potato Chowder
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(Image credit: Christine Han)

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.

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.

(Image credit: Christine Han)

Vegan Sweet Potato Chowder

Serves 6

Nutritional Info


  • 2 tablespoons

    olive oil

  • 1

    medium yellow onion, diced

  • 2

    medium celery stalks, diced

  • 2 cloves

    garlic, minced

  • 2 pounds

    sweet potatoes (2 to 3 medium potatoes), peeled and diced

  • 1 teaspoon

    ground coriander

  • 1 teaspoon

    sweet paprika

  • 1/2 teaspoon

    dried sage

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 4 cups

    vegetable stock


  1. Heat the oil in a Dutch oven or soup pot over medium heat until shimmering. Add the onion and celery and cook until the vegetables are soft and tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Add the sweet potatoes, coriander, paprika, sage, salt, and pepper; stir to combine; and cook for 1 minute.

  2. Add the stock and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potatoes are tender, 10 to 15 minutes. Transfer about 2 cups of the soup, broth, and vegetables to a blender or food processor and purée until smooth. Stir the purée back into the soup and serve immediately.

Recipe Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.