Vegan Purple Potato Chowder
Prep time
Cook time
Total time
Dressed in a stunning shade of lavender and studded with deep purple gems, it’s easy to see at a glance that this is no average potato soup. Thai flavors meld with unsweetened coconut milk beverage to create a warming, soulful, yet remarkably delicate brew. Plain purple potatoes are responsible for the unmistakable color, although purple sweet potatoes could be swapped in for a richer flavor.
Serves: 4 to 6 servings
  • 1 tablespoon coconut oil
  • 2 medium shallots, diced
  • 2 large stalks celery, diced
  • 3 cloves garlic, minced
  • 1 stalk lemongrass, bruised
  • 1 (1½-inch) piece fresh ginger, peeled and finely minced
  • 1 to 2 thai chiles, seeded and finely minced (or ½ to 1 teaspoon sriracha)
  • 1 tart green apple, peeled, cored, and diced
  • 1 pound purple potatoes
  • 1 quart (4 cups) plain unsweetened coconut milk beverage (I use So Delicious)
  • 1 tablespoon soy sauce or wheat-free tamari (for gluten-free)
  • 1 cup corn kernels, frozen and thawed or canned and drained
  • 1 tablespoon lime juice
  • Salt, to taste
  • ¼ to ½ cup fresh cilantro or thai basil (optional, for garnish)
  • ¼ cup unsweetened coconut flakes, toasted (optional, for garnish)
  1. Melt the coconut oil in a medium pot over medium heat. Add in the diced shallots and celery, and sauté until soft and aromatic, about 2 to 3 minutes. Add the garlic, lemongrass, ginger, and chiles. Continue to cook, stirring frequently, until the shallots are lightly caramelized.
  2. Add the green apple, purple potatoes, coconut milk beverage, and soy sauce. Bring the mixture right to the brink boiling and immediately turn down the heat. Keep it at a gentle simmer for 25 to 30 minutes, or until the potatoes are fork-tender.
  3. Stir in the corn and turn off the heat. Transfer half of the soup to your blender and thoroughly blend, until completely smooth. Pour the puree back into the pot with the remainder of the soup, along with the lime juice. Stir well to combine, taste for seasoning, and add salt, if desired.
  4. To serve, top individual bowls with fresh herbs and toasted coconut flakes. Enjoy hot!
Recipe by Go Dairy Free at