Sweet Potato Soup (Curried Kumara Soup) - cooking recipe
Ingredients
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4 tablespoons butter
2 garlic cloves, minced
1 medium onion, chopped
1 teaspoon fresh ginger, grated
1/2 teaspoon curry powder (or more to taste)
1 lb sweet potato, peeled and diced
1 cup vegetable stock or 1 cup chicken stock
3 cups milk
salt & freshly ground black pepper
Garnish
1/4 cup cream or 1/4 cup coconut milk
fresh cilantro or scallion, minced
Preparation
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In a large saucepan saute onion, garlic, ginger and curry in butter over medium heat until onion is softened, about 5 minutes. Add the sweet potato and cook 1 or 2 minutes without browning. Add the stock and cover. Cook about 10 minutes, until tender.
Puree the soup with an immersion blender, if available. If not pour solids into a regular blender and puree. Return to pot and thin with milk. Only add enough milk until soup reaches desired consistency.
When ready to serve, ladle soup into serving bowls. Swirl in a tablespoon of cream or coconut milk into each bowl. Sprinkle a pinch of fresh minced cilantro or minced scallion on top.
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