Kumara (Sweet Potato) Soup

This thick creamy soup has a slightly Thai hint to its flavour. Very simple to make.

 

 

 

 

 

For U.S. measurements and oven temperatures please use this Quantity Conversion Chart

 

Ingredients:

1 litre tasty chicken stock
1 onion, chopped roughly
500 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 kaffir lime leaves
200 ml (1/2 tin) coconut milk
Salt and pepper to taste

Optional: Chives to garnish

 

Method:

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, sprinkle with chives, if wanted, and serve.

Serves 6

 

Notes:

Anyone who dislikes spicy food would still enjoy this soup recipe.

 

Food Facts:

The kaffir lime bush is native to Malaysia and Indonesia. It's a thorny shrub that produces small fruit with rough and bumpy skins. Kaffir 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.

 

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