Sweet Potato (Kumara) Soup
Serve this delicious vegetable soup hot with dollop of sour cream and garnish of chopped chives for best flavour.
Ingredients
Serves: 8
- 3 sweet potatoes
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 potatoes, peeled and quartered
- 4 tablespoons chicken stock
- 2 1/2 litres water
- 1 1/2 tablespoons plain flour
- 5 tablespoons buttermilk
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground white pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- salt and freshly ground black pepper to taste
Directions
Preparation:20min ›
Cook:1hour15min ›
Ready in:1hour35min
- Roast whole sweet potatoes in the oven heated to 230 degrees C for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.
- Sauté onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and sauté 1 minute. Stir in flour. Pour in the stock and deglaze pan, scraping up any brown bits. Add water and sweet potato flesh, scraped out of the skin. Bring mixture to the boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 2 litres.)
- Remove from heat and purée soup in batches in blender or directly in pot with hand-held blender.
- Return soup to pot and re-heat over low heat. Add remaining ingredients, stirring well.
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Reviews and Ratings
Global Ratings:
(21)
Reviews in English (21)
I switched the numbers for the potatoes and sweet potatoes so that there are more sweet potatoes. I also used 1 10 oz. can of broth and cut the water to compensate. Cut the thyme and add 1/4 to 1/2 cup chopped cilantro, 2 tsp paprika, 1/4 tsp. curry powder and 1/4 tsp. cinnamon. Increase the buttermilk to 1 1/2 cups. Garnish with cilantro and sour cream instead of chives. Brilliant. This had a great color and consistency. I expected a more earthy, filling quality, but it's even better the next morning. You could make it entirely vegetarian by using vegetable broth. Oh, I forgot to mention that I do this in the slow cooker: Peel and chop your root veggies and let them cook in the broth on high for 4-6 hours. Reduce the heat to LOW, add the spices and buttermilk and cook for another hour. Use an immersion blender to purée it all. It's easier than transferring it to a traditional blender - 08 Jul 2005 (Review from Allrecipes USA and Canada)
This is a very exotic soup: the spices give it a wonderful Middle Eastern flavor. Its thick enough that it could almost be used as a party dip with pita bread... Guaranteed to impress! - 13 Feb 2000 (Review from Allrecipes USA and Canada)
I had a sweet potato bisque when I was back in college that reminded me a lot of pumpkin pie -- I was hoping that this recipe might get me something similar. I made a few changes to start -- I upped the number of sweet potatoes to 4, and regular potatoes to about 2.5. I used regular baking potatoes, but I think Yukons might work better next time. Along with the onions and garlic, I sauteed about a 1/3 cup carrots. I decreased the water to 6 cups, and made up the difference with chicken stock. After the spices were added, I also added about 3/4 cup brown sugar (slightly too much), about 1 generous tablespoon cinnamon, and a full pint of lowfat buttermilk. While the spices do give this dish a zing, the sweet potato flavor is sorely lacking. I will likely up the number of sweet potatoes next time to 5 or 6, and definitely cut back on the amount of regular potatoes, nutmeg and thyme as they were a bit overpowering. - 11 Oct 2005 (Review from Allrecipes USA and Canada)
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