Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, creamy gingered kumara (sweet potato) soup with toasted coconut. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Creamy gingered Kumara (sweet potato) soup with toasted coconut is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Creamy gingered Kumara (sweet potato) soup with toasted coconut is something which I’ve loved my whole life.
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.
To get started 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 that.
The ingredients needed to make Creamy gingered Kumara (sweet potato) soup with toasted coconut:
- Prepare 30 grams butter
- Get 1 onion peeled and diced
- Take 1 tsp crushed garlic
- Make ready 1 tbsp finely chopped fresh ginger
- Prepare 1 tsp turmeric
- Get 1 kg peeled and chopped kumara (sweet potato or you can use Pumkin)
- Get 250 ml cream
- Prepare 1 liter chicken or vegetable stock
- Prepare 125 ml coconut cream
- Get to taste salt and pepper
- Make ready 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!
Instructions 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.
Made with sweet potatoes and seasoned with ginger, nutmeg, and cayenne pepper, this creamy soup is topped with honey-roasted peanuts. Recipe Tips for Vegan Sweet Potato Soup. As you can see this soup is thick! It's super filling and rich and creamy. We used coconut cream, but coconut milk is also an option.
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