Creamy gingered Kumara (sweet potato) soup with toasted coconut
Creamy gingered Kumara (sweet potato) soup with toasted coconut

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, creamy gingered kumara (sweet potato) soup with toasted coconut. One of my favorites. This time, I’m gonna make it a little bit unique. 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 favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Creamy gingered Kumara (sweet potato) soup with toasted coconut is something that I have loved my whole life.

To begin with this particular recipe, we must 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:
  1. Prepare 30 grams butter
  2. Take 1 onion peeled and diced
  3. Make ready 1 tsp crushed garlic
  4. Make ready 1 tbsp finely chopped fresh ginger
  5. Get 1 tsp turmeric
  6. Take 1 kg peeled and chopped kumara (sweet potato or you can use Pumkin)
  7. Prepare 250 ml cream
  8. Make ready 1 liter chicken or vegetable stock
  9. Prepare 125 ml coconut cream
  10. Prepare to taste salt and pepper
  11. Prepare Extra cream and toasted shaved coconut to serve

Ginger gives it a nice kick keeping you toasty throughout the winter. Add the stock and coconut milk. 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:
  1. 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.
  2. Add the kumara and stock, cover and simmer for 20 minutes or until the kumara is soft.
  3. Blend the kumara in a food processor or with a stick blender until smooth. Add the cream and coconut cream and season to taste.
  4. Reheat the soup gently and serve with a swirl of extra cream and a sprinkling of toasted, shaved coconut.
  5. 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. 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.

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