Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, creamy gingered kumara (sweet potato) soup with toasted coconut. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Creamy gingered Kumara (sweet potato) soup with toasted coconut is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Creamy gingered Kumara (sweet potato) soup with toasted coconut is something that I’ve loved my whole life.
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. Creamy Sweet Potato Soup is major comfort.
To get started with this recipe, we have to 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 can achieve that.
The ingredients needed to make Creamy gingered Kumara (sweet potato) soup with toasted coconut:
- Prepare 30 grams butter
- Take 1 onion peeled and diced
- Prepare 1 tsp crushed garlic
- Make ready 1 tbsp finely chopped fresh ginger
- Take 1 tsp turmeric
- Take 1 kg peeled and chopped kumara (sweet potato or you can use Pumkin)
- Get 250 ml cream
- Make ready 1 liter chicken or vegetable stock
- Get 125 ml coconut cream
- Prepare to taste salt and pepper
- Make ready Extra cream and toasted shaved coconut to serve
Once melted add the finely chopped red onion and Whilst the soup is cooking it's time to make the toasted coconut flakes. These add some texture to the soup and they taste so delicious! 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.
Steps 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.
Made with sweet potatoes and seasoned with ginger, nutmeg, and cayenne pepper, this creamy soup is topped with honey-roasted peanuts. A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and 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. Another big hug in a bowl; a comforting, smooth pot of flavor that is satisfying and generally not.
So that is going to wrap this up for this special food creamy gingered kumara (sweet potato) soup with toasted coconut recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
