2 large sweet potatoes, peeled and diced
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup coconut milk or heavy cream
1 tsp ground cumin
Salt and pepper to taste
Fresh herbs for garnish
Sauté the Aromatics: In a large pot over medium heat, add a splash of olive oil and sauté the chopped onion until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the Sweet Potatoes: Toss in the diced sweet potatoes and the ground cumin, stirring to coat everything with the spices. Let this cook for 2-3 minutes.
Pour in the Broth: Add your vegetable or chicken broth, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
Blend for Creaminess: Using an immersion blender, blend the chowder until it reaches your desired consistency. You can blend it entirely for a smooth base or pulse a few times for a chunkier texture.
Stir in Coconut Milk: Pour in the coconut milk (or heavy cream) and heat through for an additional 5 minutes. Adjust seasoning with salt and pepper.
Garnish and Serve: Ladle the chowder into bowls, garnish with fresh herbs, and enjoy!
