I must be channeling the East Coast, because everything about me has been craving a course of chowder lately.
Chowder in a slightly different way than you may believe.
Rather than the uber heavy and creamy seafood chowder we all associate with New England this time of year (and any time of year, for that matter), I have had a hankering for something a touch more on the fall end of the spectrum. Forget the dairy this time, and forget the seafood. This is an amazingly delicious vegan rendition of one of the best soups to have ever been ordained: Sweet Potato Cashew Chowder.

Sweet Potato Cashew Chowder

1 Tbs. olive oil
1/2 yellow onion, diced
1/2 yellow bell pepper, chopped
1/2 red bell pepper, chopped
1 very large sweet potato, peeled and chopped into 1″ cubes
sea salt and pepper
2 tsp. Old Bay Seasoning
2 cups vegetable broth
1 cup raw cashews

In a large pot over medium heat, warm the oil and add the onion. Stir a few times and then add the peppers and sweet potato. Season with salt and pepper and Old Bay. Cover, stirring every few minutes, until the sweet potatoes begin to soften and the onions caramelize.
Remove half the veggies and set aside.
Add the broth and cashews. Bring to a simmer for 5 minutes.
Using an immersion blender or transferring to a high speed blender, process until smooth.
Add the remaining veggies back into the soup to create a “creamy,” chunky chowder.