Ingredients for Curried Sweet Potato Kumara Coriander Soup
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tsp curry powder
- 4 cups chicken stock
- 1 1/2 lbs kumara, peeled, cooked and mashed
- 1/2 cup light sour cream
- 1/4 cup fresh coriander, chopped
- salt and pepper to taste
- naan bread (optional)
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How to Make Curried Sweet Potato Kumara Coriander Soup
- Heat olive oil in a medium saucepan over medium-low heat.
- Add chopped onion and minced garlic. Cook, stirring frequently, for 2-3 minutes until softened.
- Stir in curry powder and cook for another minute, until fragrant.
- Pour in vegetable or chicken stock and add the pre-mashed kumara (or mashed sweet potato).
- Bring to a simmer, stirring constantly until the soup is smooth and heated through.
- Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
- Stir in sour cream (or coconut cream) and chopped coriander.
- Season generously with salt and pepper to taste.
- Serve hot, optionally garnished with extra coriander and accompanied by warmed naan bread.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
31g
Fat
8g
Carbs
10g
