Also known as kumara soup, this Kiwi recipe is a really delicious winter warmer, chock full of vitamins. Kumara (pronounced koomara) is the New Zealand word for sweet potato, so if you’re ever in that part of the world (which I recommend whole heartedly) then look out for kumara chips, kumara soups, and kumara bakes. The coconut in the soup adds a certain je ne sais quoi that you will totally fall in love with, I promise.
This will make enough for 3-4 medium bowls or up to 6 little dinky bowls.
You will need:
- 60g butter
- 3 cloves garlic finely chopped or grated
- 1 onion, finely chopped
- 1 tsp finely grated fresh ginger
- 1 tsp curry powder
- 500 g sweet potato, peeled and chopped into small pieces
- 1 1/2 cups vegetable stock
- 3 cups milk (approximate – it’s up to you how thick you like it!)
- salt and pepper
- 4 tbsp coconut milk to garnish
- Place your butter in a large saucepan and slowly melt on a low heat. When it’s melted, throw in the garlic, ginger and curry and stir for 2 minutes.
- Next, place your finely chopped onions in and cook on gentle heat until they are cooked and slightly transparent.
- Add the shopped sweet potatoes and stir well, coating them evenly. Cook for 2 minutes in the butter until they are tender (be careful they don’t start browning – you only need to do them for 2 minutes).
- Now gently pour in your vegetable stock, season with salt and pepper, cover and cook on low for 10 minutes.
- Once the sweet potatoes are cooked (you should be able to stick a knife through easily), pour in about 1 cup of milk, remove from the heat and blend (easiest with a handheld blender). Once the soup is smooth, return to the heat and gradually add more milk until you reach your desired consistency. Stir very often to avoid a sweet potato-y build up on the bottom of the pan.
- Cook for another 3-5 minutes until it is gently simmering, then ladle into bowls when ready to serve. Swirl a tablespoon of coconut milk into each bowl and sprinkle with some finely chopped coriander or parsley. Serve!