This Vegan Sweet Potato Chowder is the perfect meal when you feel like you need some greens in your life. Sweet potatoes, carrots, onions, kale and poblano peppers combine with coconut milk and vegetable stock to create this creamy and nourishing vegan soup.
There were so many things to celebrate this past weekend. Kamala being the first woman and woman of color to be elected Vice President and Joe winning the nomination were the cause of many glasses of champagne on Saturday. Ohh, and the Cheeto being kicked out of the White House was also a huge plus. Saturday was the first day things felt pretty normal in a long time. We hung out in the park as people cheered on their way by. People played live music and danced in the streets. I was even flashed, a true sign that America is healing.
After the weekend of celebrating was over, I was craving something healthy to recover. This soup is filled with tons of veggies and feels super nourishing. It’s sure to perk you back off after a 2 day champagne diet celebrating American democracy.
How to make this Vegan Sweet Potato Chowder
- Cook the onions and garlic. In an Instant Pot or large stock pot add the olive oil and heat over medium. When hot add the onions, garlic, salt, pepper and nutmeg. Cook until the onions are translucent, around 5 minutes.
- Soften the sweet potatoes. Add the sweet potato, carrots and poblano pepper to the pot and combine with the onions and garlic. Add the vegetable stock and sage sprigs and bring the mixture to a boil. Reduce to a simmer, cover and cook for 10-15 minutes until the sweet potato cubes have softened. Spoon out the sage and discard.
- Add the coconut milk and kale. Add the coconut milk to the soup and stir until combined. Next add the chopped kale and let simmer until it is slightly softened. Serve hot and enjoy!
Alterations
- You can pretty much add any other veggies you like! Butternut squash would be delicious replacement for the sweet potato. If you wanna spice it up a bit you can add a jalapeno pepper.
- Not vegan and out of coconut milk? Replace the coconut milk with a cup of regular milk or cream. I do think the coconut milk is better though and gives it a little sweetness 🙂
Tips and Tricks
- Serve the soup with the kale after it has just slightly wilted. If you are saving the soup for later, heat it up and add the kale just before serving.
- I made my soup in my Instant Pot so I could make everything in one pot, and then keep it warm after. You do not need an Instant Pot, but if you are getting the soup ready for guests later in the day I find it easier to keep it warm.
- Serve with some crusty bread to dip and add to the meal.
Looking for more soups to keep you warm this winter? Try these!
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Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, roughly chopped
- 4 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground nutmeg
- 2 medium sweet potatoes, chopped into 1/2 inch pieces
- 2 medium carrots, chopped into rounds
- 1 poblano pepper, seeds and stem removed and roughly chopped
- 5 cups vegetable stock
- 2 sprigs fresh sage
- 1 15oz can unsweetened coconut milk
- 2 cups lacinato kale, chopped
Instructions
- In an Instant Pot or large stock pot add the olive oil and heat over medium. When hot add the onions, garlic, salt, pepper and nutmeg. Cook until the onions are translucent, around 5 minutes.
- Add the sweet potato, carrots and poblano pepper to the pot and combine with the onions and garlic. Add the vegetable stock and sage sprigs and bring the mixture to a boil. Reduce to a simmer, cover and cook for 10-15 minutes until the sweet potato cubes have softened. Spoon out the sage and discard.
- Add the coconut milk to the soup and stir until combined. Next add the chopped kale and let simmer until it is slightly softened. Serve hot and enjoy!
