Curried Sweet Potato Kumara Coriander Soup Food

CURRIED SWEET POTATO (KUMARA) & CORIANDER SOUP

Steps:

• Heat oil in saucepan over low heat. Add onion, garlic and curry powder cook, stirring, for 2 minutes.
• Add stock and mash and bring to the boil, stirring until smooth. Reduce heat and simmer for 10 minutes.
• Add sour cream and coriander and season to taste with salt and pepper.
• Served with warmed naan bread if desired.

SWEET POTATO SOUP (CURRIED KUMARA SOUP)

Steps:

• In a large saucepan sauté onion, garlic, ginger and curry in butter over medium heat until onion is softened, about 5 minutes. Add the sweet potato and cook 1 or 2 minutes without browning. Add the stock and cover. Cook about 10 minutes, until tender.
• Puree the soup with an immersion blender, if available. If not pour solids into a regular blender and puree. Return to pot and thin with milk. Only add enough milk until soup reaches desired consistency.
• When ready to serve, ladle soup into serving bowls. Swirl in a tablespoon of cream or coconut milk into each bowl. Sprinkle a pinch of fresh minced cilantro or minced scallion on top.

CURRIED SWEET POTATO-APPLE SOUP

Steps:

• Preheat the oven to 425 degrees F. Peel and dice 2 1/2 sweet potatoes. Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.
• Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.
• Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes.
• Heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar. Top with the curry butter, cilantro and sweet-potato chips.

CURRIED SWEET POTATO SOUP

Steps:

• Heat oil in large pot and add onion and garlic.
• Cook till tender and add curry powder.
• Cook, stirring till aromatic - about 1 minute.
• Add sweet potato, stock and apple.
• Bring to boil.
• Simmer, partially covered for 45 minutes.
• Cool then blend with stick blender and season to taste.
• Reheat gently adding coconut cream.
• Add more stock if too thick.
• Serve with buttered toast.

CURRIED SWEET POTATO SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the curry, gingerroot and salt; cook 1 minute longer. Stir in the potatoes, broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes are tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan. Stir in the coconut milk, cream and cilantro; heat through. Garnish with cilantro, coconut and pecans if desired.

SWEET POTATO & LENTIL SOUP

Steps:

• Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
• Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.

CURRIED SWEET POTATO SOUP

Steps:

• Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
• Cook on Low for 7 hours.
• Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
• Cook on High for 20 minutes.