Curried Kumara Soup

It was a relatively chilly day here in Central Otago, especially for it being the middle of summer. And nothing warms the soul better on a chilly and cloudy day then a nice warm bowl of soup. And for me this particular recipe is a bit of comfort food and having had an emotional day yesterday I was in need of a pick me up. It also helped that I needed to use up some cream in the fridge before it expired, so Curried Kumara Soup it was! (For those of you who do not know what a kumara is, it is a form of sweet potato)

This is thick, rich creamy and delicious soup that everyone will love, and you can adjust the ‘heat’ according to your liking. If you like it spicier, add more curry, if you prefer it on the mild side add less. You choose. It’s your taste buds after all. This is also probably one of the easiest soups you will ever make and it does not take hours of simmering and festering away. You can brew it up and serve easily for tea (takes about 1 hour).

Curried Kumara Soup

Curried Kumara Soup

  • 75g buter
  • 2 garlic cloves (crushed)
  • 1 tsp curry powder (I like to use more to give it a good kick)
  • 500 g Kumara – peeled and cut into thick slices
  • 1 1/2 cup chicken stock (can use vegetable stock if you want to make it completely vegetarian -both work equally well)
  • About 3 cups of milk
  • 1/4 cup of cream


  • Melt butter in a large saucepan, add crushed garlic and curry powder
  • Add Kumara (peeled and sliced) and cook in butter for 1-2min
  • Add stock, cover and cook for 10-15 minutes
  • Puree in sauce pan, thinning with milk. Add the cream and reheat without boiling. Try to remove all the lumps.
  • Serve with bread (naan is good if you want to stick with Indian theme, I made foccacia today – but any bread is good – so choose your favourite and go with it)

*I tripled the recipe today so I could put some in the freezer for later when bubs arrives.



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