Ingredients for Sweet Potato Soup Curried Kumara Soup
- 2 tablespoons butter
- Garlic Cloves
- 1 medium onion, chopped
- Fresh Ginger
- Curry Powder
- 1.5 pounds sweet potato (or kumara), peeled and cubed
- Vegetable Stock
- 1/2 cup milk (or more, to taste)
- Salt & Freshly Ground Black Pepper
- Cream
- Fresh Cilantro
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How to Make Sweet Potato Soup Curried Kumara Soup
- Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1 medium onion, 2 cloves garlic, 1 inch ginger (minced), and 1 teaspoon curry powder. Sauté until the onion is softened, about 5 minutes.
- Add 1.5 pounds peeled and cubed sweet potato (or kumara) and cook for 1-2 minutes, stirring gently, without browning.
- Pour in 4 cups of vegetable or chicken stock. Bring to a simmer, cover, and cook for 10-12 minutes, or until the sweet potato/kumara is very tender.
- If using an immersion blender, carefully puree the soup directly in the saucepan until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and puree until smooth.
- Return the soup to the saucepan (if using a regular blender). Stir in 1/2 cup milk (or more, to reach your desired consistency). Heat through gently.
- Ladle the soup into bowls. Swirl in 1 tablespoon of cream or coconut milk into each bowl.
- Garnish with a pinch of fresh cilantro or minced scallions and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
23g
Fat
71g
Carbs
11g
