Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, creamy gingered kumara (sweet potato) soup with toasted coconut. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Browse Our Range of Natural, Organic & Cruelty Free Skincare! 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. Add the ginger, coconut milk, stock and salt, then bring to a gentle simmer.
Creamy gingered Kumara (sweet potato) soup with toasted coconut is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Creamy gingered Kumara (sweet potato) soup with toasted coconut is something that I have loved my entire life.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Creamy gingered Kumara (sweet potato) soup with toasted coconut:
- Prepare 30 grams butter
- Prepare 1 onion peeled and diced
- Take 1 tsp crushed garlic
- Take 1 tbsp finely chopped fresh ginger
- Get 1 tsp turmeric
- Prepare 1 kg peeled and chopped kumara (sweet potato or you can use Pumkin)
- Prepare 250 ml cream
- Take 1 liter chicken or vegetable stock
- Get 125 ml coconut cream
- Take to taste salt and pepper
- Get Extra cream and toasted shaved coconut to serve
Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. 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.
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.
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. Creamy gingered Kumara (sweet potato) soup with toasted coconut.
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