2 large sweet potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 can (14 oz) coconut milk
1 teaspoon ground cumin
Salt and pepper to taste
Optional toppings: chopped chives or cilantro
Prepare the Ingredients: Start by washing, peeling, and dicing the sweet potatoes. Chop the onion and mince the garlic, setting everything aside.
Sauté the Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Then, add the minced garlic and sauté for an additional minute until fragrant.
Add Sweet Potatoes: Stir in the diced sweet potatoes and cook for another 2-3 minutes, allowing them to absorb the flavors.
Add Broth: Pour in the vegetable broth, increase the heat, and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
Blend the Chowder: Once the sweet potatoes are soft, use an immersion blender to puree the chowder until it reaches your desired consistency. For a chunkier texture, blend only half the chowder.
Add Coconut Milk & Spices: Stir in the coconut milk, ground cumin, and season with salt and pepper. Cook on low heat for another 5 minutes, allowing the flavors to meld together.
Serve and Enjoy: Ladle the chowder into bowls and top with chopped chives or cilantro if desired. Serve warm, enjoy your comforting meal!
