Curried Kumara Soup

Curried Kumara Soup Recipe from New Zealand

Region / culture: New Zealand | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Curried Kumara Soup is a delicious and comforting dish that is perfect for a cozy night in. This creamy soup is packed with flavor and warmth, making it a great choice for a cold winter evening. The combination of sweet kumara, aromatic curry powder, and creamy coconut milk creates a unique and satisfying flavor profile that is sure to please your taste buds.

History

Curried Kumara Soup is a modern twist on traditional sweet potato soup recipes. Sweet potatoes, also known as kumara in New Zealand, have been a staple in many cuisines for centuries. The addition of curry powder and coconut milk to this classic soup recipe adds a new dimension of flavor and richness that is both comforting and satisfying.

Ingredients

4 tbsp butter
2 minced garlic cloves
1 chopped onion
1 tsp finely minced ginger
0.5 – 1 tsp curry powder
1 lb (454 g) kumara or sweet potato, peeled and chopped into small pieces
1 cup vegetable stock (can also use chicken stock)
3 cups milk
salt to taste
freshly ground black pepper to taste

Garnish

0.25 cup cream or coconut milk
minced cilantro or scallions

How to prepare

In a large saucepan, sauté the onion, garlic, ginger, and curry in the butter over medium heat until the onion becomes transparent.
Add the chopped kumara and cook for 1 to 2 minutes without browning.
Pour in the stock, cover the saucepan, and cook for 10 minutes until the kumara becomes tender.
Puree the soup, starting with the solids, and gradually thin it with milk.
Once the soup reaches a pourable consistency, return it to the saucepan and continue adding milk until it reaches the desired thickness.
When ready to serve, reheat the soup and ladle it into bowls.
Swirl a tablespoon of cream or coconut milk into each bowl and sprinkle a pinch of freshly minced cilantro or scallion on top.

Variations

Add a pinch of cayenne pepper for a spicy kick.
Substitute sweet potatoes for kumara for a slightly different flavor profile.
Stir in a spoonful of Greek yogurt for added creaminess.

Cooking Tips & Tricks

Be sure to sauté the onion, garlic, ginger, and curry powder in butter until the onion becomes transparent to develop the flavors of the soup.

- Puree the soup in batches, starting with the solids, to ensure a smooth and creamy texture.

- Gradually thin the soup with milk until it reaches your desired consistency.

- Garnish each bowl of soup with a swirl of coconut milk and a sprinkle of minced scallions for a beautiful presentation.

Serving Suggestions

Curried Kumara Soup pairs well with a crusty bread or a side salad for a complete meal. You can also serve it as a starter or appetizer before a main course.

Cooking Techniques

Sauté the aromatics in butter to develop the flavors of the soup.

- Puree the soup in batches for a smooth and creamy texture.

- Gradually thin the soup with milk until it reaches your desired consistency.

Ingredient Substitutions

Use vegetable stock instead of chicken stock for a vegetarian version.

- Substitute olive oil for butter for a dairy-free option.

- Use regular potatoes instead of kumara for a different twist on the recipe.

Make Ahead Tips

Curried Kumara Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove or in the microwave before serving.

Presentation Ideas

Garnish each bowl of Curried Kumara Soup with a swirl of coconut milk and a sprinkle of minced scallions for a beautiful and elegant presentation.

Pairing Recommendations

Curried Kumara Soup pairs well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay. You can also serve it with a light and refreshing beer, such as a pilsner or wheat beer.

Storage and Reheating Instructions

Store any leftover Curried Kumara Soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Curried Kumara Soup contains approximately 300 calories. This makes it a satisfying and filling meal option that won't weigh you down.

Carbohydrates

Each serving of Curried Kumara Soup contains approximately 30 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help fuel your day.

Fats

Each serving of Curried Kumara Soup contains approximately 15 grams of fat. The fats in this soup come from the butter and coconut milk, which add richness and flavor to the dish.

Proteins

Each serving of Curried Kumara Soup contains approximately 8 grams of protein. Protein is essential for building and repairing tissues in the body, making this soup a nutritious and satisfying meal option.

Vitamins and minerals

Curried Kumara Soup is rich in vitamins and minerals, including vitamin A, vitamin C, and potassium. Vitamin A is important for eye health, vitamin C boosts the immune system, and potassium helps regulate blood pressure.

Alergens

Curried Kumara Soup contains dairy (butter and milk) and coconut milk. It may not be suitable for those with dairy or coconut allergies.

Summary

Curried Kumara Soup is a nutritious and delicious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a satisfying meal option that is perfect for a cold winter evening.

Summary

Curried Kumara Soup is a delicious and comforting dish that is perfect for a cold winter evening. This creamy soup is packed with flavor and warmth, making it a great choice for a cozy night in. With its rich blend of sweet kumara, aromatic curry powder, and creamy coconut milk, this soup is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Curried Kumara Soup. It was a warm summer day, and I was visiting my friend Margaret in her cozy little cottage by the sea. Margaret was a fantastic cook, and she always had the most delicious meals prepared for me whenever I came to visit.

On that particular day, Margaret had just returned from a trip to India, and she was eager to share some of the new recipes she had learned. As we sat at her kitchen table, sipping on chai tea and catching up on each other's lives, Margaret pulled out a worn and tattered recipe book from her bag. She flipped through the pages until she found the recipe she was looking for - Curried Kumara Soup.

Margaret explained to me that Kumara, also known as sweet potatoes, were a staple ingredient in Indian cuisine and that she had learned how to make this soup from a local chef during her travels. The combination of creamy sweet potatoes and aromatic curry spices sounded absolutely delightful to me, and I couldn't wait to try it.

Margaret guided me through the steps of making the soup, explaining the importance of roasting the sweet potatoes to bring out their natural sweetness and depth of flavor. She showed me how to blend the cooked sweet potatoes with coconut milk, curry powder, and other spices to create a velvety smooth soup that was both comforting and exotic.

As the soup simmered on the stove, filling the air with its warm and spicy aroma, Margaret shared stories of her time in India and the incredible dishes she had tried during her travels. I listened intently, soaking in every detail and savoring the anticipation of tasting the Curried Kumara Soup.

Finally, the soup was ready, and Margaret ladled it into bowls, garnishing each serving with a dollop of yogurt and a sprinkle of fresh cilantro. I took my first spoonful and was immediately transported to a world of rich and complex flavors - the sweetness of the roasted sweet potatoes, the earthiness of the curry spices, and the creaminess of the coconut milk all blended together in perfect harmony.

From that moment on, Curried Kumara Soup became one of my favorite recipes. I made it for my family and friends whenever I wanted to impress them with my culinary skills, and it never failed to receive rave reviews. Over the years, I made some adjustments to the recipe, adding my own twist with a touch of ginger or a squeeze of lime juice, but the basic foundation remained the same - a comforting and flavorful soup that never failed to delight.

I often think back to that day in Margaret's kitchen, surrounded by the sights and smells of her exotic travels, and I am grateful for the gift of this wonderful recipe that she shared with me. It reminds me of the power of food to bring people together, to create memories, and to nourish both body and soul.

As I write down the recipe for Curried Kumara Soup in my own cookbook, I can't help but smile at the thought of passing it on to future generations, just as Margaret did for me. I hope that one day, my own grandchildren will gather around my kitchen table, savoring the flavors of this delicious soup and listening to the stories of its origins, just as I did so many years ago.