2 large sweet potatoes, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
1 teaspoon ground cumin
Salt and pepper to taste
1 tablespoon olive oil
Prep Your Ingredients: Start by peeling and dicing the sweet potatoes, chopping the onion, and mincing the garlic to keep yourself organized.
Heat the Oil: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add Garlic: Toss in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
Combine Main Ingredients: Stir in the diced sweet potatoes, ground cumin, salt, and pepper. Mix well to coat the potatoes with the spices.
Pour in the Broth: Add the vegetable broth to the pot, bringing it to a gentle boil. Lower the heat again 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 purée the chowder to your desired consistency.
Incorporate Coconut Milk: Once blended to your liking, pour in the coconut milk and stir until fully mixed. Allow it to simmer for another 5 minutes to heat through.
Serve and Enjoy: Taste the chowder and adjust seasoning as necessary. Ladle into bowls and top with your favorite garnish.
