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Ингредиенты
- 4 Tbsp. butter
- 2 x garlic cloves chopped
- 1 x onion minced
- 1 tsp finely-chopped ginger
- 1/2 tsp curry pwdr - (to 1 tspn)
- 1 lb kumara or possibly sweet potato peeled, and minced into small pcs
- 1 c. vegetable stock (also good with chicken stock)
- 3 c. lowfat milk - (about) Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. cream or possibly coconut lowfat milk Chopped cilantro or possibly scallions
Инструкции
- Saute/fry the onion, garlic, ginger, and curry in the butter in a large saucepan on medium heat till the onion is transparent. Toss in the minced kumara and cook for 1 to 2 min without browning it. Add in the stock, cover, and cook for 10 min, till tender.
- Puree the soup, solids first, then begin to thin with the lowfat milk. When pourable, return to the pan and continue adding lowfat milk till the soup is a good consistency.
- When ready to serve, reheat, then ladle into bowls. Swirl a Tbsp. full of cream or possibly coconut lowfat milk into each bowl, and sprinkle a healthy pinch of fresh chopped cilantro or possibly scallion on top.
- Serve warm to 4 to 6 as a "slightly sweet and very mouth watering" first course soup.
- Comments: When I got this recipe from Kaylie Lewell in Whakatane, New Zealand, I had no idea what "kumara" was. Turns out it is related to the sweet potato. Kaylie says it is "a purple-looking root vegetable which, when peeled and cooked, is a yellow green colour...grown in New Zealand and an important part of the Maori (native New Zealanders) diet. What it also is, is delicious - and so is this soup. Thanks, Kaylie!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 4 servings | |
| Calories 294 | |
| Calories from Fat 143 | 49% |
| Total Fat 16.3g | 20% |
| Saturated Fat 10.28g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 450mg | 19% |
| Potassium 619mg | 18% |
| Total Carbs 29.84g | 8% |
| Dietary Fiber 3.0g | 10% |
| Sugars 14.53g | 10% |
| Protein 8.37g | 13% |
