Name: Creamy gingered kumara soup with toasted coconut
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 30 gram butter; 1 onion, peeled and diced; 1 teaspoon crushed garlic; 1 tablespoon finely chopped fresh ginger; 3/4 teaspoon turmeric; 1 kilogram kumara , peeled and chopped (we used golden kumara as it has a pretty colour and sweet flavour); 1 litre chicken stock; 1 cup cream; 1/2 cup coconut cream; extra cream and toasted shaved coconut to serve

Creamy gingered kumara soup with toasted coconut

Kumara, coconut and ginger are a match made in heaven in this creamy soup recipe. Serve on chilly nights with plenty of warm, crusty bread for a delicious family meal

This recipe first appeared in Food magazine.

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Ingredients

30 gram butter

1 onion, peeled and diced

1 teaspoon crushed garlic

1 tablespoon finely chopped fresh ginger

3/4 teaspoon turmeric

1 kilogram kumara , peeled and chopped (we used golden kumara as it has a pretty colour and sweet flavour)

1 litre chicken stock

1 cup cream

1/2 cup coconut cream

extra cream and toasted shaved coconut to serve

Method

1.Heat the butter in a large pan and sauté the onion, garlic, ginger and turmeric for 2-3 minutes over a low heat until fragrant and soft. Add the kumara and stock, cover and simmer for 20 minutes until the kumara is soft.

2.Blend the kumara in the bowl of a food processor or with a stick blender until smooth. Add the cream and coconut cream and season to taste.

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

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