Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, creamy gingered kumara (sweet potato) soup with toasted coconut. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Low Prices on Sweet Potatoes Organic. 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. Make yours and serve Creamy gingered Kumara (sweet potato) soup with toasted coconut for your family or friends.
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 simple, it’s quick, it tastes delicious. Creamy gingered Kumara (sweet potato) soup with toasted coconut is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to 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 it.
The ingredients needed to make Creamy gingered Kumara (sweet potato) soup with toasted coconut:
- Prepare 30 grams butter
- Make ready 1 onion peeled and diced
- Prepare 1 tsp crushed garlic
- Make ready 1 tbsp finely chopped fresh ginger
- Get 1 tsp turmeric
- Get 1 kg peeled and chopped kumara (sweet potato or you can use Pumkin)
- Take 250 ml cream
- Prepare 1 liter chicken or vegetable stock
- Take 125 ml coconut cream
- Get to taste salt and pepper
- Prepare 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. Made with sweet potatoes and seasoned. As soon as the weather cools, soups like Corn Chowder, our famous Beef Stew, and of course this Sweet Potato Soup are on the regular rotation. Creamy Sweet Potato Soup is major comfort.
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.
As soon as the weather cools, soups like Corn Chowder, our famous Beef Stew, and of course this Sweet Potato Soup are on the regular rotation. Creamy Sweet Potato Soup is major comfort. It is a blended soup that doesn't need any cream! The surprising addition of coconut milk adds a silky sweet nuttiness to the soup. Heat the oil in a large pan over a low heat.
So that’s going to wrap this up with this special food creamy gingered kumara (sweet potato) soup with toasted coconut recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
