2 medium sweet potatoes, peeled and diced
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste
1 teaspoon cumin
Prep Your Ingredients: Begin by gathering all your ingredients. Peel and dice the sweet potatoes, and prepare the onion and garlic. This will streamline your cooking process.
Sauté the Aromatics: In a large pot, heat some oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, just until fragrant.
Add the Sweet Potatoes: Stir in the diced sweet potatoes, allowing them to mix well with the onions and garlic.
Pour in the Broth: Add the vegetable broth to the pot and bring it to a boil. Reduce the heat and let it simmer for about 15-20 minutes or until the sweet potatoes are tender.
Blend for Creaminess: If you like a creamier chowder, using an immersion blender, blend part of the soup until smooth. Alternatively, carefully transfer some of the mixture to a blender and return it to the pot.
Add Coconut Milk: Stir in the coconut milk for a rich and creamy texture. Season with cumin, salt, and pepper to your taste. Stir well and let it simmer for another 5 minutes.
Serve Hot: Ladle the chowder into bowls, and consider garnishing with fresh herbs or a sprinkle of paprika for a pop of color.
