Sweet Potato Chowder

INGREDIENTS

1 sweet onion, diced

3 garlic cloves, minced

½ teaspoon salt

½ teaspoon pepper

1.5 teaspoons of dried sage

3/4 teaspoon nutmeg
1 teaspoon cinnamon 

½ cup chopped carrots

3 cups chopped sweet potato, about 1 inch in size (I do five cups!!)

5 cups stock
2 cups chopped spinach
3 tablespoons roasted salted pepitas, for topping

Optional BUT So delicious!
 Add 2 cans (3 cups) of white beans

⅓ cup coconut or cashew milk 

INSTRUCTIONS

Keep the pot on medium low heat and add the onion, garlic, salt, pepper and sage. Stir in the nutmeg. Cook, stirring occasionally, until the onions softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.

Pour in the stock (and beans if you are adding them) and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes cubes soften. Stir in the coconut/cashew milk if you are using. Taste the soup and season with additional salt or pepper if needed, but remember we will add the salty pancetta back on top too!

A few minutes before serving, stir in the spinach. I like to serve it almost immediately, but you can simmer the soup for another 10 minutes or so to soften it.

Serve with pepitas for topping.