3 medium sweet potatoes, peeled and diced
1 medium onion, chopped
2 carrots, diced
3 cups vegetable broth
1 can of coconut milk
2 cloves garlic, minced
1 tsp thyme
Salt and pepper to taste
Prepare Your Ingredients: Start by peeling and dicing the sweet potatoes, onion, and carrots. Having everything ready will streamline your cooking process.
Sauté Aromatics: In a large pot, heat a splash of oil over medium heat. Add the chopped onion and carrot, cooking for about 5 minutes until softened. Stir in the minced garlic and thyme, cooking for an additional minute until fragrant.
Add the Sweet Potatoes: Toss in the diced sweet potatoes and mix well. Let them cook with the aromatics for about 2 minutes to absorb the flavors.
Pour in the Broth: Add the vegetable broth, ensuring all the potatoes are submerged. Bring the mixture to a boil.
Simmer: Reduce the heat to a simmer and cover, allowing it to cook for 15-20 minutes, or until the sweet potatoes are tender.
Blend for Creaminess: Use an immersion blender to purée the chowder to your desired consistency. If you prefer a chunky texture, blend just half of the mixture.
Add Coconut Milk: Stir in the can of coconut milk for a creamy finish, adjusting salt and pepper to taste. Let it simmer for another 5 minutes to heat through.
Serve & Enjoy: Ladle the chowder into bowls, and feel free to top with fresh herbs or a drizzle of olive oil for an extra touch of flavor!
