Sweet Potato Soup (Curried Kumara Soup)
- Reviews 5
Ready In: 30 mins
Serves: 4-6
Ingredients
- 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
Garnish
- 1⁄4 cup cream or 1⁄4 cup coconut milk
- fresh cilantro or scallion, minced
Directions
- 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.
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