Updated: May 5
This week, I had some kumara to get inventive with, so I jumped online for a recipe, as you do.
Now, I love cook books because the recipes have been tested heaps of times for consistency, but sometimes you just strike gold on the internet. This was one of those times.
I found this super-quick and easy curried kumara soup recipe, and have made it three times this week already! The original recipe is here but I've written it out below in metric for ease.
It's very forgiving - you can play about with the amount of curry powder, using a more if you want a more intense flavour hit.
It makes a lovely thick soup, so you can just thin it down at the end with more stock if you find it too thick for your taste. Bear in mind this will alter the balance of flavours, so don't add too much more liquid or you will lose the curry-ness.
Curried Kumara Soup
ready in 30 mins
4 tablespoons butter/vegan butter
2 garlic cloves, minced
1 medium onion, chopped
1 teaspoon fresh ginger, grated
1⁄2-1 teaspoon curry powder (or more to taste)
400-500g red kumara, peeled and diced
1 cup vegetable or chicken stock
3 cups milk (can use soy)
Salt & freshly ground black pepper to taste
In a large saucepan sauté onion, garlic, ginger and curry powder in butter over medium heat until onion is softened, about 5 minutes. Add the kumara and cook for 1-2 minutes without browning. Add the stock and cover. Cook for about 10 minutes, or until tender.
Puree the soup with a stick blender, if available. If you don't have one, once the soup has cooled, pour into a regular blender and puree. Return to pot and thin with milk. Only add enough milk until soup reaches desired consistency.
It takes a bit of time to puree with the stick blender, so if you're short on time use your jug blender. I'm all for less washing up, so the stick blender wins every time!
If you have a go at making this soup, comment below how it turned out!