How to Prepare Perfect Creamy gingered Kumara (sweet potato) soup with toasted coconut

Creamy gingered Kumara (sweet potato) soup with toasted coconut. How to Make Sweet Potato Soup: Cook bacon in a large pot or French Oven, cook the bacon until crisp and remove from pot. Add the chicken stock, partially cover, and simmer until sweet potatoes are soft. Place the sweet potato, cut-side up, on a large oven tray lined with non-stick baking paper.

Add browned Pumpkin and Sweet Potato. Add chicken stock and bring to boil. Cool slightly and then blend or puree soup. You can cook Creamy gingered Kumara (sweet potato) soup with toasted coconut using 11 ingredients and 5 steps. Here is how you cook it.

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

1. It's 30 grams of butter.
2. Prepare 1 of onion peeled and diced.
3. It's 1 tsp of crushed garlic.
4. It's 1 tbsp of finely chopped fresh ginger.
5. Prepare 1 tsp of turmeric.
6. You need 1 kg of peeled and chopped kumara (sweet potato or you can use Pumkin).
7. Prepare 250 ml of cream.
8. It's 1 liter of chicken or vegetable stock.
9. You need 125 ml of coconut cream.
10. You need to taste of salt and pepper.
11. Prepare of 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!

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

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..

Made with sweet potatoes and seasoned with ginger, nutmeg, and cayenne pepper, this creamy soup is topped with honey-roasted peanuts. Add the sweet potato, coconut milk and vegetable stock. (I add the stock cube to the empty tin and fill up with hot water). In the meantime make the toasted coconut flakes. In a dry pan on low-medium heat, add the flakes in an even flat layer. Recipe Tips for Vegan Sweet Potato Soup.

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