Curried Kumara Soup
Curried Kumara Soup: A Sweet Potato by Another Name
Known in New Zealand as Kumara, the humble Sweet Potato makes a wonderful soup dish. Deliciously smooth and creamy you can thin the consistency to your liking.
It is so quick and easy... and it's made in the microwave oven! Not only that, kumara happens to be a very healthy vegetable. Curried kumara soup makes a healthy and satisfying meal.
And...did I say it was easy?
Try serving your soup with a swirl of cream or even natural yogurt.
...Maori for the Sweet Potato
Kumara (Ipomoea batatas) was cultivated by the Maori before European habitation of New Zealand. Known in other areas of the world as the sweet potato the kumara is one of the most popular vegetables in New Zealand. They are full of health benefits and are an excellent source of vitamins and minerals, including vitamin B6, calcium and iron. They are almost fat free and are cholesterol free.
Kumara has more fiber than oatmeal! It is a good source of Vitamin C and E and Beta Carotene which is a form of Vitamin A. And for those who want gluten free they are naturally gluten free!
When my cousin came to New Zealand for a holiday last year she insisted on having kumara...yes, just kumara, for a couple of her meals. I personally like meat with it! They make tasty chips too. You can use kumara in cakes, tarts, salads and waffles...just use your imagination.
In New Zealand there are four main varieties. The red kumara has a creamy white flesh with a firm texture and a mellow flavour...this is my favourite. The gold variety has a soft texture and is slightly sweeter. The orange kumara is firm and has the sweetest taste. And then there is the newer purple kumara which has a purple skin and flesh. They are not as sweet as other varieties.
Have you heard of kumara before?
- 500 g kumara
- 50 g butter
- 2 cloves of chopped garlic
- 1 chopped onion
- 1 teaspoon of curry powder
- 1 cup hot vegetable stock OR 1 cup of hot water and 2 tsp of vegetable stock granules
- 2 - 3 cups of milk
- Peel kumara. Slice thinly. Microwave butter, garlic, onion and curry powder in a large bowl or casserole dish for 1 1/2 minutes...High (100% power).
- Add sliced kumara and hot stock or water, cover and cook until kumara is tender...about 10 minutes. If using stock granules add them now and puree the kumara, mix and thin with 2 cups of milk. Return the mixture to the casserole dish. Add extra milk, if desired. Reheat, stirring every 2 minutes, until the mixture bubbles around the edges and soup has heated evenly. Taste and add seasoning. Serve.
You will need to puree your soup mixture for that creamy texture...
Do you like kumara or sweet potato?
I love using these types of bowls for soup, pasta, making porridge in the microwave and storing goodies in the fridge. In particular the fluted sides make holding the bowls easier. I also find that they take up less space than flatter bowls so are a good space saver in a small kitchen. Yes, I've recently downsized so this is important to me.
Safe for both the microwave and dishwasher. This is a must in my book...and it is safe for the freezer.
Do you like these soup bowls?
Some of the kumara varieties available in the green grocers.
Photo by Lyn Bell
Kumara or sweet potato is a low-glycemic index carbohydrate which means it will keep you feeling full for longer. It makes a good substitute for those cravings you may have for such comfort foods as pasta and bread.
© 2012 LynetteBell