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.

Ingredients

4 serv.

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

Step-by-step instructions

1
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.
2
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.
3
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.

Source: food.com

Original recipe ↗

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