Sweet Potato Soup Curried Kumara Soup Food

CURRIED SWEET POTATO (KUMARA) & CORIANDER SOUP

Steps:

• Heat oil in saucepan over low heat. Add onion, garlic and curry powder cook, stirring, for 2 minutes.
• Add stock and mash and bring to the boil, stirring until smooth. Reduce heat and simmer for 10 minutes.
• Add sour cream and coriander and season to taste with salt and pepper.
• Served with warmed naan bread if desired.

CURRIED SWEET POTATO SOUP

Steps:

• In a large pan, heat the oil over medium heat. Cook the onion for 10 minutes, stirring occasionally, until very soft. Add in the garlic and curry powder and cook for another minute.
• Add in the sweet potatoes, stock, and apple. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes and apples are very soft.
• Process with an immersion blender (or in batches with a regular blender) until smooth.
• Stir in the coconut milk and reheat gently without boiling.
• Serve with warm pita bread.

SWEET POTATO SOUP (CURRIED KUMARA SOUP)

Steps:

• 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.

CURRIED SWEET POTATO SOUP

Steps:

• Add everything to a large pot, stir well.
• Bring to a boil & simmer until the vegetables are cooked apprx 25 minutes.

PUMPKIN & SWEET POTATO (KUMARA) SOUP

Steps:

• Preheat oven to 400 deg. (C). Cook Potato and Pumpkin until browning on the edges. The browner they are, the more flavour they will have but it isn't necessary to completely cook them.
• Melt butter in large stockpot. Add onion, garlic and ginger and cook until onion is transparent. Add curry powder and cook for a minute or two.
• Add browned Pumpkin and Sweet Potato.
• Add chicken stock and bring to boil.
• Reduce heat and simmer until vegetables are cooked (approx 20 - 25 minutes).
• Cool slightly and then blend or puree soup.
• Return soup to pot.
• Add Light Evaporated Milk (or Coconut Cream if using) and season to taste with Salt and Pepper. Reheat until desired temperature is reached.
• Top with sour cream or yoghurt if desired and serve with roll.

CURRIED SWEET POTATO SOUP

Steps:

• Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
• Cook on Low for 7 hours.
• Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
• Cook on High for 20 minutes.

CURRIED SWEET POTATO SOUP

Steps:

• Heat oil in large pot and add onion and garlic.
• Cook till tender and add curry powder.
• Cook, stirring till aromatic - about 1 minute.
• Add sweet potato, stock and apple.
• Bring to boil.
• Simmer, partially covered for 45 minutes.
• Cool then blend with stick blender and season to taste.
• Reheat gently adding coconut cream.
• Add more stock if too thick.
• Serve with buttered toast.