How to Prepare Perfect Creamy gingered Kumara (sweet potato) soup with toasted coconut

Creamy gingered Kumara (sweet potato) soup with toasted coconut. Place the sweet potato, cut-side up, on a large oven tray lined with non-stick baking paper. Drizzle with the oil and sprinkle with salt. Set aside until cool enough to handle.

Add browned Pumpkin and Sweet Potato. Add chicken stock and bring to boil. Cool slightly and then blend or puree soup. You can have Creamy gingered Kumara (sweet potato) soup with toasted coconut using 11 ingredients and 5 steps. Here is how you achieve it.

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

1. Prepare 30 grams of butter.
2. Prepare 1 of onion peeled and diced.
3. You need 1 tsp of crushed garlic.
4. You need 1 tbsp of finely chopped fresh ginger.
5. You need 1 tsp of turmeric.
6. Prepare 1 kg of peeled and chopped kumara (sweet potato or you can use Pumkin).
7. Prepare 250 ml of cream.
8. Prepare 1 liter of chicken or vegetable stock.
9. It's 125 ml of coconut cream.
10. You need to taste of salt and pepper.
11. You need of Extra cream and toasted shaved coconut to serve.

Add Light Evaporated Milk (or Coconut Cream if using) and season to taste with Salt and Pepper. This sweet potato soup is creamy and smooth, filled with fresh ginger flavor and blended with coconut milk. It's topped with sliced green onions and hemp hearts for a bit of good-for-you crunch. It's warm and satisfying, and ultimately is a huge hug in a bowl!

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

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..

Made with sweet potatoes and seasoned with ginger, nutmeg, and cayenne pepper, this creamy soup is topped with honey-roasted peanuts. Carrot Substitutions: You can use butternut squash, canned pumpkin puree, or parsnips instead of carrots. Sweet Potato Substitute: Peeled russet potatoes can be used instead of sweet potatoes to get a similar soup consistency. Canned Coconut Milk Substitute: To make this soup without coconut milk, you can substitute unsweetened almond milk or unsweetened cashew milk. Curried sweet potato soup with coconut milk is a welcome dish during the cooler months.