Curried Kumera

SWEET POTATO SOUP (CURRIED KUMARA SOUP)



Sweet Potato Soup (Curried Kumara Soup) image

An easy, creamy soup with just a hint of curry flavor. This recipe uses sweet potato because it is available in the US. In New Zealand they use kumara which is related to the sweet potato. It is a purplish root vegetable that, when peeled and cooked, is a yellow green color and is an important part of the Maori (native New Zealanders') diet.

Recipe From food.com

Provided by threeovens

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons butter
2 garlic cloves, minced
1 medium onion, chopped
1 teaspoon fresh ginger, grated
1/2 teaspoon curry powder (or more to taste)
1 lb sweet potato, peeled and diced
1 cup vegetable stock or 1 cup chicken stock
3 cups milk
salt & freshly ground black pepper
1/4 cup cream or 1/4 cup coconut milk
fresh cilantro or scallion, minced

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 PUMPKIN, KUMERA AND BACON SOUP



Curried Pumpkin, Kumera and Bacon Soup image

Posted for ZWT. A recipe from NZ chef Alison Holst which we've made several times and loved. Kumera is the Maori word for sweet potato

Recipe From food.com

Provided by Helen Hes

Categories     Yam/Sweet Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

500 g pumpkin or 500 g butternut squash
3 slices bacon
2 tablespoons butter
2 onions, finely chopped
2 garlic cloves, minced
1 teaspoon curry powder
1 medium kumara, cut into 5cm/2-inch cubes
2 cups water
extra water, milk or cream, if needed
salt and pepper

Steps:

  • Peel the pumpkin, remove the seeds and cut into 5cm/2" cubes. Cut bacon into short strips.
  • Brown bacon over moderate heat in a large soup pot adding some of the butter if the bacon looks like sticking. Remove half the bacon and set aside to use as a garnish. Add the remaining buter, onions, garlic and curry powder and cook till the onion is lightly browned and transluscent. Add the pumpkin, kumera and water. Cover the put and cook till the pumpkin and kumera are tender.
  • Puree soup in a food processor or blender, or mash the vegies. Thin with a bit of water, milk or cream if needed and season to taste.
  • Serve, topped with the reserved bacon.

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