Prep 10 mins
Cook 20 mins
An easy, creamy soup with just a hint of curry flavor. This recipe uses sweet potato because it is available in the US. In New Zealand they use kumara which is related to the sweet potato. It is a purplish root vegetable that, when peeled and cooked, is a yellow green color and is an important part of the Maori (native New Zealanders') diet.
- 4 tablespoons butter
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1 teaspoon fresh ginger, grated
- 1⁄2 teaspoon curry powder (or more to taste)
- 1 lb sweet potato, peeled and diced
- 1 cup vegetable stock or 1 cup chicken stock
- 3 cups milk
- salt & freshly ground black pepper
- 1⁄4 cup cream or 1⁄4 cup coconut milk
- fresh cilantro or scallion, minced
- In a large saucepan sauté onion, garlic, ginger and curry in butter over medium heat until onion is softened, about 5 minutes. Add the sweet potato and cook 1 or 2 minutes without browning. Add the stock and cover. Cook about 10 minutes, until tender.
- Puree the soup with an immersion blender, if available. If not pour solids into a regular blender and puree. Return to pot and thin with milk. Only add enough milk until soup reaches desired consistency.
- When ready to serve, ladle soup into serving bowls. Swirl in a tablespoon of cream or coconut milk into each bowl. Sprinkle a pinch of fresh minced cilantro or minced scallion on top.
This hit the spot for lunch on a lovely fall day thanks to three ovens. :) Doubled the curry and reduced milk to 1 1/2 cups. Easy and fast.
This was really tasty and simple to make. I loved having it for lunch. It was filling and flavorful. Thanks for sharing. Made for ZWT8.
This is really good!!!! I was a little short sweet potato so I added 2 baby bella mushrooms. I lift it nice and thick. I was particularly pleased at how quick it was to make this tasty soup.