2 large sweet potatoes, diced
1 onion, chopped
3 garlic cloves, minced
1 can coconut milk
3 cups vegetable broth
1 tsp ground ginger
Salt and pepper to taste
Prep your ingredients: Begin by peeling and dicing your sweet potatoes, chopping the onion, and mincing the garlic.
Sauté onions and garlic: In a large pot over medium heat, add a splash of olive oil. Once hot, sauté the onions until translucent, about 5 minutes. Add the minced garlic and ginger, cooking for an additional minute.
Add the sweet potatoes: Toss the diced sweet potatoes into the pot, stirring to combine with the onion and garlic.
Pour in liquids: Add the vegetable broth and coconut milk, bringing the mixture to a gentle boil. Lower the heat and let it simmer for about 20-25 minutes.
Blend for creaminess: Using an immersion blender, blend the chowder to your desired consistency, reserving some sweet potato chunks if desired.
Season: Taste your chowder, and add salt and pepper as needed.
Serve: Ladle the chowder into bowls and garnish with fresh herbs or a drizzle of olive oil.