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

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, creamy gingered kumara (sweet potato) soup with toasted coconut. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Creamy gingered Kumara (sweet potato) soup with toasted coconut is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Creamy gingered Kumara (sweet potato) soup with toasted coconut is something which I’ve loved my whole life.

To get started with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Creamy gingered Kumara (sweet potato) soup with toasted coconut:
  1. Prepare 30 grams butter
  2. Prepare 1 onion peeled and diced
  3. Make ready 1 tsp crushed garlic
  4. Get 1 tbsp finely chopped fresh ginger
  5. Make ready 1 tsp turmeric
  6. Get 1 kg peeled and chopped kumara (sweet potato or you can use Pumkin)
  7. Prepare 250 ml cream
  8. Prepare 1 liter chicken or vegetable stock
  9. Take 125 ml coconut cream
  10. Make ready to taste salt and pepper
  11. Take Extra cream and toasted shaved coconut to serve
Steps 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.

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