Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, creamy gingered kumara (sweet potato) soup with toasted coconut. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Pureed sweet potatoes are topped with coconut and pumpkinseed kernels making this soup perfect for fall. Gingered Sweet Potato Soup with Toasted Coconut and Pumpkinseeds. Warm up with a creamy bowl of sweet potato soup.
Creamy gingered Kumara (sweet potato) soup with toasted coconut is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Creamy gingered Kumara (sweet potato) soup with toasted coconut is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have creamy gingered kumara (sweet potato) soup with toasted coconut using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Creamy gingered Kumara (sweet potato) soup with toasted coconut:
- Take 30 grams butter
- Make ready 1 onion peeled and diced
- Get 1 tsp crushed garlic
- Take 1 tbsp finely chopped fresh ginger
- Get 1 tsp turmeric
- Prepare 1 kg peeled and chopped kumara (sweet potato or you can use Pumkin)
- Make ready 250 ml cream
- Take 1 liter chicken or vegetable stock
- Make ready 125 ml coconut cream
- Make ready to taste salt and pepper
- Make ready Extra cream and toasted shaved coconut to serve
A super simple recipe that's not only healthy but delicious. Sweet potato is such a miracle ingredient, it tastes so good and it's a super healthy food. Pumpkin and Sweet Potato Soup with Coconut Milk. Creamy Kumara and Root Vegetable Soup.
Instructions to make Creamy gingered Kumara (sweet potato) soup with toasted coconut:
- Heat the butter in a medium pot and saute the onion, garlic, ginger and turmeric for 2-3 minutes over low heat until fragrant and soft.
- Add the kumara and stock, cover and simmer for 20 minutes or until the kumara is soft.
- Blend the kumara in a food processor or with a stick blender until smooth. Add the cream and coconut cream and season to taste.
- Reheat the soup gently and serve with a swirl of extra cream and a sprinkling of toasted, shaved coconut.
- To toast coconut place 1 cup into a pan and heat over medium heat mixing with a wooden spoon until golden. Be careful not to over brown or burn. Can be stored in an air tight container for future use.
Would definitely have more depth with chicken stock, though. I cubed the sweet potato into quite small pieces and used "easy" ginger from a jar. I served it with garlic bread. This sweet potato soup is creamy and smooth, filled with fresh ginger flavor and blended with coconut milk. Silky sweet potato soup just SOUNDS like something I want to eat on a Monday.
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