Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, creamy gingered kumara (sweet potato) soup with toasted coconut. One of my favorites. For mine, I’m gonna 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 foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Creamy gingered Kumara (sweet potato) soup with toasted coconut is something that I have loved my entire life. They are nice and they look fantastic.
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 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:
- Get 30 grams butter
- Get 1 onion peeled and diced
- Make ready 1 tsp crushed garlic
- Take 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
- Take 1 liter chicken or vegetable stock
- Prepare 125 ml coconut cream
- Get to taste salt and pepper
- Take Extra cream and toasted shaved coconut to serve
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. 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.
Warm up with a creamy bowl of sweet potato soup. 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.
So that’s going to wrap it up with this exceptional food creamy gingered kumara (sweet potato) soup with toasted coconut recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
