Kumara Soup Recipes

Steps:

• Melt the butter in a thick bottomed saucepan, add the onion and celery and cook gently for about 5 minutes until transparent.
• Stir in the flour, mixing it in carefully to ensure that no lumps of flour are left; continue cooking gently for another 5 minutes, taking care that the vegetables don't brown.
• Remove from heat and add the kumara, then slowly add the stock' stirring to mix all ingredients.
• Return pan to the heat and bring soup to the boil, add the bouquet garni then simmer for 45-50 minutes, stirring occasionally.
• Take the pan off the heat, remove the bouquet garni and any foam that has formed.
• Allow to cool slightly then liquidize soup in a blender.
• Add seasoning to taste then re-heat if necessary before serving.

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.