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


  • Blender


  • 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


  • 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.


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