Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, creamy gingered kumara (sweet potato) soup with toasted coconut. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look 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. Made with sweet potatoes and seasoned with ginger, nutmeg, and cayenne pepper, this creamy soup is topped with honey-roasted peanuts.
Creamy gingered Kumara (sweet potato) soup with toasted coconut is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Creamy gingered Kumara (sweet potato) soup with toasted coconut is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have creamy gingered kumara (sweet potato) soup with toasted coconut using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Creamy gingered Kumara (sweet potato) soup with toasted coconut:
- Get 30 grams butter
- Get 1 onion peeled and diced
- Take 1 tsp crushed garlic
- Take 1 tbsp finely chopped fresh ginger
- Take 1 tsp turmeric
- Prepare 1 kg peeled and chopped kumara (sweet potato or you can use Pumkin)
- Prepare 250 ml cream
- Get 1 liter chicken or vegetable stock
- Take 125 ml coconut cream
- Make ready to taste salt and pepper
- Make ready Extra cream and toasted shaved coconut to serve
Creamy Kumara and Root Vegetable Soup. 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.
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.
Sweet Potato Soup Recipe - creamy without using any cream! The coconut milk makes it so smooth! This sweet potato soup is so easy, healthy, absolutely delicious and has quickly become a new family favorite. My husband raves about this soup and he actually made the last pot-full to satisfy. Once melted add the finely chopped red onion and Whilst the soup is cooking it's time to make the toasted coconut flakes.
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