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 Chopped into small pieces

  7. 1 cup 237ml Vegetable stock (also good with chicken stock)

  8. 3 cups 711ml Milk - (about) Salt - to taste Freshly-ground black pepper - to taste Garnish

  9. 1/4 cup 59ml Cream or coconut milk Minced cilantro or scallions

Instructions Jump to Ingredients ↑

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


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