Vegan Sweet Potato Soup

Spinkle a little more parsley on top.

I wasn't always vegan.  Once upon a time, I used to love clam chowder and the comforting feeling I got from the creamy soup when it was chilly outside.  Here is a cruelty-free version of a chowder that is a great comfort food!  Perfect for chilly fall weather. ~ Renny

Ingredients:

6 cups of vegetable broth/stock
2 cans coconut milk
1 tablespoon olive oil
2 large sweet potatoes, cut into 1/2 inch cubes
1 cup sliced mushrooms
2 medium bell peppers, diced
1 medium onion, diced
1 large carrot, sliced
2 green onions, sliced
1 teaspoon dried parsley
2 tablespoons ketchup
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
2 tablespoons cornstarch
1 cup cold water


Directions:

Pour the 1 cup of cold water into a small bowl with the cornstarch and whisk it together.  Throw everything into a large crockpot or Soup pot and allow to simmer, on low, until potatoes and carrots are fork tender.  A crockpot on low would take 2 hours - on high 1 hour.  On the stove 45 mins to 1 hour of simmering.  Stir occasionally and make sure it is not sticking to the bottom of the pot. 

Serve in a vegan bread bowl for an extra special treat.  This makes at least 15+ servings which is great for left overs.  You can freeze this in containers and it reheats well on the stove.