Author Jean Morrison
Kumara (Sweet Potato) Soup
This brightly coloured soup has a slightly Thai hint to its flavour. Very simple to make and delicious to eat. It's one of my all time favourites
Cooking time: 50 minutes
Quantity: Serves 6
If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.
For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
1 litre tasty chicken stock
1 onion, chopped roughly
600 gm orange sweet potato (kumara), peeled and chopped roughly
2 cloves garlic, roughly chopped
1/4 teaspoon chopped ginger (jar variety is fine)
1/4 teaspoon curry powder
1/2 teaspoon minced basil (or couple of fresh leaves if you have them)
2 kafir lime leaves
200 ml (1/2 tin) coconut milk
Salt and pepper to taste
Cook first eight ingredients together in a large pan for 45 - 50 minutes Remove the lime leaves, blitz the soup, add the coconut milk and re-heat. Add salt and pepper to taste.
Anyone who dislikes spicy food would still enjoy this soup recipe.
The kafir lime bush is native to Malaysia and Indonesia. It's a thorny shrub that produces small fruit with rough and bumpy skins. Kafir lime leaves are extremely popular in South East Asian cuisine, most particularly in Thai cooking. The leaves can be used fresh or in their dry form.
For more great recipes please visit the main Recipes Index