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1 Creamy Curried Kumara & Coconut Soup

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Creamy Curried Kumara & Coconut Soup

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Ingredients

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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
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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.

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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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.

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