Coconut Kumara Soup

Coconut Kumara Soup


17 people made this

This recipe is one of our favourites. You can leave the ginger out if it is not to your personal taste and it will be just as good.

Theresa Walter

Serves: 4 

  • 1 tablespoon olive oil
  • 1 brown onion, medium, chopped
  • 2 teaspoons grated ginger (optional)
  • 1 kg orange sweet potato (kumara), peeled and roughly chopped
  • 3 cups chicken or vegetable stock
  • 400ml coconut milk
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • coriander to garnish

Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

  1. Heat olive oil in a large saucepan. Add the onion and ginger and cook until the onion softens.
  2. Add the sweet potato and stir to coat in the onion mixture
  3. Add the chicken stock and cover the saucepan. Bring to the boil, and then reduce heat. Simmer for about 12-15 minutes or until the potato has softened.
  4. Puree the soup in a food processor, or using a stick mixer in the pan.
  5. Stir in the coconut milk, and reheat over a medium heat. Stir occasionally.
  6. Season with salt and pepper, lemon juice and coriander. Serve with crusty bread.

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