Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, creamy gingered kumara (sweet potato) soup with toasted coconut. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. 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. Creamy Sweet Potato Soup is major comfort.
Creamy gingered Kumara (sweet potato) soup with toasted coconut is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Creamy gingered Kumara (sweet potato) soup with toasted coconut is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook 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
- Take 1 onion peeled and diced
- Prepare 1 tsp crushed garlic
- Make ready 1 tbsp finely chopped fresh ginger
- Make ready 1 tsp turmeric
- Prepare 1 kg peeled and chopped kumara (sweet potato or you can use Pumkin)
- Take 250 ml cream
- Prepare 1 liter chicken or vegetable stock
- Prepare 125 ml coconut cream
- Prepare to taste salt and pepper
- Prepare 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. 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.
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.
Another big hug in a bowl; a comforting, smooth pot of flavor that is satisfying and generally not. 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. An easy, creamy soup with just a hint of curry flavor. This recipe uses sweet potato because it is available in the US.
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 confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
