Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Butter

  2. 2 Garlic cloves - minced

  3. 1 Onion - chopped

  4. 1 teaspoon 5ml Finely-minced ginger

  5. 1/2 teaspoon 2 1/2ml Curry powder - (to 1 tspn)

  6. 1 lb 454g / 16oz Kumara or sweet potato - peeled, and 1 cup 237ml Vegetable stock

  7. (also good with chicken stock)

  8. 3 cups 711ml Milk - (about)

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. Garnish

  12. 1/4 cup 59ml Cream or coconut milk

  13. Minced cilantro or scallions

Instructions Jump to Ingredients ↑

  1. Saute the onion, garlic, ginger, and curry in the butter in a large saucepan on medium heat until the onion is transparent. Toss in the chopped kumara and cook for 1 to 2 minutes without browning it. Add the stock, cover, and cook for 10 minutes, until tender.

  2. Puree the soup, solids first, then begin to thin with the milk. When pourable, return to the pan and continue adding milk until the soup is a good consistency.

  3. When ready to serve, reheat, then ladle into bowls. Swirl a tablespoon full of cream or coconut milk into each bowl, and sprinkle a pinch of fresh minced cilantro or scallion on top.

  4. Serve hot to 4 to 6 as a "slightly sweet and very mouth watering" first course soup.


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