3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Creamy Curried Kumara & Coconut Soup


Print:
4

Ingredients

0 portion(s)

Curried Kumara & Coconut Soup

  • 2 - 3 cloves garlic
  • 1 - 2 centimetres Ginger Root, Peeled
  • 1/2 - 1 teaspoon curry powder
  • 60 - 75 grams coconut oil
  • 600 grams Red and/or Orange Kumara, cubed
  • 330 grams water
  • 2 teaspoons Rapunzel vegetable stock powder
  • 500 grams Coconut Milk and or Rice Milk
  • 50 - 100 grams coconut cream, Optional
  • Salt & Freshly Ground Black Pepper to taste
5

Recipe's preparation

    Soup Preparation
  1. 1. Put garlic and ginger into TM Bowl. Chop 2-3 secs on Speed 7. Scrape down the sides.

    2. Add coconut oil and curry powder. Saute 3 mins, Varoma, Speed 1.

    3. Add cubed kumara and chop 4 secs, Speed 7.

    4. Cook 2 mins, Varoma, Speed 1

    5. Add water and stock powder and cook 10 mins, 100°, Speed 1.

    6. Add Coconut and or Rice Milk and puree 1 min, Speed 7.

    7. Add coconut cream if using and combine 5 secs, Speed 4.

    8. Add Salt and Pepper to taste.

10

Accessories you need

11

Tip

This soup has been a favourite with our family for years. I have adapted it from an Alison Holst cookbook for Vegan diet and Thermomix.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.