Creamy gingered Kumara (sweet potato) soup with toasted coconut

Name: Creamy gingered Kumara (sweet potato) soup with toasted coconut
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 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

Kiora_Kai @cook_2868873

Delicious and comforting!

Kiora_Kai @cook_2868873

Delicious and comforting!

Saved

Ingredients

30 mins

6 servings

30 gramsbutter
1onion peeled and diced
1 tspcrushed garlic
1 tbspfinely chopped fresh ginger
1 tspturmeric
1 kgpeeled and chopped kumara (sweet potato or you can use Pumkin)
250 mlcream
1 literchicken or vegetable stock
125 mlcoconut cream
to tastesalt and pepper
Extra cream and toasted shaved coconut to serve

Saved

Steps

30 mins

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.
2

Add the kumara and stock, cover and simmer for 20 minutes or until the kumara is soft.
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.
4

Reheat the soup gently and serve with a swirl of extra cream and a sprinkling of toasted, shaved coconut.
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.