Vegan Sweet Potato Chowder is delectable. I enjoyed making it. So let me share the recipe.
Ingredients:
3 Sweet potatoes, (peeled and diced)
3 medium celery stalks, diced
1 Medium onion, diced
3 Garlic gloves, minced
4 1/2 cups of vegetable broth
3 Tsp of olive oil
1 Tsp of sage
2 Tsp of paprika
1 Tsp of pure brown sugar
1 tsp of sea salt
1 tsp of black pepper
1 tsp of coriander
1 tsp of cinnamon
Instructions:
In soup pot or Dutch oven heat the oil over medium heat until shimmering. Add, onions and celery and cook for 6 minutes. Stir in fresh garlic and cook for 1 minute. Add the sweet potatoes, coriander, sea salt, dried sage, paprika, garlic powder, black pepper; stir to combine; and cook for 1 minute.
Add the broth, and bring to a boil and turn down to simmer. Reduce the heat to maintain a simmer and cook until the sweet potatoes are tinder 10 to15 minutes. Transfer 2 cups of the soup, broth and vegetables to blender or food processor and puree until smooth. Stir the puree back into the soup. Add cinnamon and brown sugar and serve immediately.
The puree gives the chowder the smooth texture, the brown sugar and cinnamon seals the taste.
Recipes:
http://www.cooking.nytimes.com
Tasty Vegan Style 