Coconut Kumara Soup

    Coconut Kumara Soup

    (6)
    26saves
    35min


    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.

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

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    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (7)

    by
    4

    Very simple and tasty! I didn't have chicken stock or fresh ginger so I used water and mild curry powder instead, and it was really nice. The coconut milk makes it. Would definitely have more depth with chicken stock, though.  -  20 Jun 2012  (Review from Allrecipes UK & Ireland)

    by
    3

    Enjoyed making and tasting a different soup but would probably add less coconut milk next time. It seemed quite rich. Made it before Christmas and froze it. The family gave it the thumbs up!  -  01 Jan 2013  (Review from Allrecipes UK & Ireland)

    by
    2

    Very easy to make, I followed the recipe except for the coriander which I did not have. I cubed the sweet potato into quite small pieces and used "easy" ginger from a jar. I served it with garlic bread and it was delicious.  -  23 Jan 2013  (Review from Allrecipes UK & Ireland)

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