Sweet Potato Chowder
Ingredients
- about 1T canola oil
- half a large onion, finely chopped
- a celery stalk, finely chopped
- a carrot, finely chopped
- salt
- black pepper
- thyme
- tarragon
- parsley
- 4c water
- 2T Vegetable Better Than Bouillon
- three diced sweet potatoes (I’d guess it was about six cups?)
- 15oz. can of coconut milk
Instructions
- Heat canola oil in a large, thick bottomed pot.
- Sauté onion, celery, and carrot over medium-high heat for a few minutes.
- Add seasonings and sauté a minute more.
- Add water and bouillon, stir to dissolve bouillon, and increase heat to high.
- Add diced sweet potatoes.
- Cook covered until sweet potatoes are tender, about 20 minutes, stirring occasionally.
- Reduce heat. Stir in coconut milk.
Notes