Roasted Kumera Soup

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Roasted Kumera Soup

Roasted Kumera Soup

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Prep Time 45 minutes
Cook Time 30 minutes
Course Soup
Servings 4
Calories 196 kcal

Equipment

  • Blender

Ingredients
  

  • 1 tbsp coconut flour
  • 1 tbsp coconut oil
  • 1 ½ cups chicken or vegetable broth
  • 1 ½ cups diced kumera (purple sweet potatoes will suffice)
  • ¼ tsp ground ginger (or fresh, to taste)
  • Pinch of ground cinnamon
  • Pinch of ground nutmeg
  • 1 cup coconut milk
  • Salt and pepper, to taste

Instructions
 

  • Dice and roast kumera in a little coconut oil for 45 minutes at 180°C, until golden and tender. Then cool.
  • In a heavy saucepan, over medium-low heat, cook the coconut flour and coconut oil, stirring constantly until the roux turns a light caramel colour. Add the stock, bring to a boil, and then lower to a simmer. Stir in the kumera and spices. Bring to a simmer again and cook for 5 minutes more.
  • In a blender, puree the soup with a hand blender, or in food processor and return to saucepan. Add the coconut milk and gently reheat the soup, do not boil. Season with salt and pepper and serve.

Nutrition

Calories: 196kcalCarbohydrates: 14gProtein: 2gFat: 16gSaturated Fat: 14gSodium: 391mgPotassium: 292mgFiber: 2gSugar: 3gVitamin A: 7263IUVitamin C: 2mgCalcium: 25mgIron: 2mg
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