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Creamy Gingered Kumara (sweet Potato) Soup With Toasted Coconut Recipe

Creamy gingered Kumara (sweet potato) soup with toasted coconut Recipe
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Cooking Time : 30 minutes
Serving : 6
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Prepare the ingredients before making Creamy gingered Kumara (sweet potato) soup with toasted coconut in your home. Then, follow these steps below to serve Creamy gingered Kumara (sweet potato) soup with toasted coconut for your family or friends.

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

  • 30 grams butter
  • 1 onion peeled and diced
  • 1 tsp crushed garlic
  • 1 tbsp finely chopped fresh ginger
  • 1 tsp turmeric
  • 1 kg peeled and chopped kumara (sweet potato or you can use Pumkin)
  • 250 ml cream
  • 1 liter chicken or vegetable stock
  • 125 ml coconut cream
  • to taste salt and pepper
  • Extra cream and toasted shaved coconut to serve

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

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Creamy gingered Kumara (sweet potato) soup with toasted coconut in your home by yourself.

    Step 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.
  • Step 2
  • Add the kumara and stock, cover and simmer for 20 minutes or until the kumara is soft.
  • Step 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.
  • Step 4
  • Reheat the soup gently and serve with a swirl of extra cream and a sprinkling of toasted, shaved coconut.
  • Step 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.
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