Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, creamy gingered kumara (sweet potato) soup with toasted coconut. One of my favorites food recipes. This time, I am going to make it a little bit tasty. 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. Creamy Sweet Potato Soup is major comfort.
Creamy gingered Kumara (sweet potato) soup with toasted coconut is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Creamy gingered Kumara (sweet potato) soup with toasted coconut is something which I have loved my entire life.
To begin 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 can achieve that.
The ingredients needed to make Creamy gingered Kumara (sweet potato) soup with toasted coconut:
- Make ready 30 grams butter
- Take 1 onion peeled and diced
- Take 1 tsp crushed garlic
- Take 1 tbsp finely chopped fresh ginger
- Prepare 1 tsp turmeric
- Get 1 kg peeled and chopped kumara (sweet potato or you can use Pumkin)
- Get 250 ml cream
- Take 1 liter chicken or vegetable stock
- Get 125 ml coconut cream
- Get to taste salt and pepper
- Get Extra cream and toasted shaved coconut to serve
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. 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. Warm up with a creamy bowl of sweet potato soup.
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.
Ginger gives it a nice kick keeping you toasty throughout the winter. Add the stock and coconut milk. A sweet and spicy soup with sweet potato, coconut milk, and yellow curry powder. Plenty creamy with a slight crunch and heartiness from spicy Let's talk soup. This sweet potato soup is creamy and smooth, filled with fresh ginger flavor and blended with coconut milk.
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