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We hope you got benefit from reading it, now let’s go back to creamy gingered kumara (sweet potato) soup with toasted coconut recipe. To make creamy gingered kumara (sweet potato) soup with toasted coconut you need 11 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Creamy gingered Kumara (sweet potato) soup with toasted coconut:
- Prepare 30 grams butter
- You need 1 onion peeled and diced
- Use 1 tsp crushed garlic
- Use 1 tbsp finely chopped fresh ginger
- Use 1 tsp turmeric
- Get 1 kg peeled and chopped kumara (sweet potato or you can use Pumkin)
- Take 250 ml cream
- Use 1 liter chicken or vegetable stock
- Get 125 ml coconut cream
- Prepare to taste salt and pepper
- Prepare Extra cream and toasted shaved coconut to serve
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.
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