2 large sweet potatoes, diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
1 tsp ground cumin
Salt and pepper to taste
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes, ensuring it doesn’t burn.
Add the diced sweet potatoes, cumin, salt, and pepper, cooking for a few minutes until they start to soften.
Pour in the vegetable broth and bring the mix to a boil. Once boiling, reduce the heat, cover the pot, and simmer for about 20 minutes until the sweet potatoes are tender.
Stir in the coconut milk and use an immersion blender to puree the chowder until it reaches your desired creaminess.
Taste the chowder and adjust seasoning as necessary. If it’s too thick, add a bit more vegetable broth or water to thin it out.
Serve hot, garnished with a drizzle of coconut milk or a sprinkle of herbs as desired.