This rich and flavorful Kumara and Coconut Soup is perfect for feeding a crowd. Packed with the warm, vibrant flavours of ginger, garlic, coriander, and a hint of chilli, it’s balanced by the natural sweetness of orange kumara and creamy coconut.
Simple to prepare, this hearty soup is blended to a velvety texture, making it both comforting and visually appealing—resembling pumpkin soup with its golden hue. Whether for a family gathering or a cosy meal, it’s a delicious and satisfying choice!
Serves many people
Ingredients
- 2 brown onions, diced
- 1 large red capsicum, diced
- ½t chopped red chilli
- ½ bunch fresh coriander, chopped
- 3t chopped garlic
- 50g ginger, chopped
- 2T vegetable oil
- 4kg peeled and chopped kumara
- 2-4l water (I used 2 litres in the cooking, and an additional half litre to help blend the soup.)
- 2T salt
- 1T ground white pepper
- 4T sugar
- 500ml coconut cream
Method
- Sauté the onions, capsicum, chilli, coriander, garlic and ginger in oil.
- Add kumara and cover with water (approx 2-4 litres), add salt, pepper and sugar.
- Boil for one hour.
- Blend and strain.
- Reheat with coconut cream, and check seasoning.
I used orange kumara, making the soup look similar to pumpkin soup.
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