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Curried Sweet Potato Soup

By May 27, 2009

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There are over 400 varieties of sweet potatoes with the most common being the orange or white-fleshed variety. Despite their similarity to potatoes, sweet potatoes belong to a completely different botanical family. Native to South America, the hardy root vegetable is thought to date as far back as 10,000 years. Sweet potatoes are an excellent source of vitamins A, C, copper, potassium, iron and dietary fiber and also feature many antioxidants.

In New Zealand, the sweet potato is known as “kumara”. It was once a staple in the Maori diet and is still enjoyed today.

When selecting sweet potatoes, choose firm, unblemished roots without any cracks or spots. They should be stored in a cool, dark place with good ventilation and can last up to 10 days. Avoid storing them in the fridge as the low temperature starts to effect the natural sugars, turning them into starch.

The versatile root vegetable can be eaten raw, roasted, fried, boiled, mashed, grilled or steamed. One of my favorite ways to enjoy sweet potatoes is roasted and then blended into a soup like this aromatic curried sweet potato soup with coconut milk.

More Sweet Potato Recipes

Photo: © S. Wongkaew (2008) licensed to About.com, Inc

Comments

May 28, 2009 at 9:37 pm
(1) Young Werther says:

Now I’m confused… surely sweet potato is not the same as kumera (kumara?). It’s because the local vege shop sells both..

June 14, 2009 at 7:07 pm
(2) Syrie says:

Hi Young. Thanks for visiting. Yes it is rather confusing. There are so many varieties out there these days. I’ll be looking into it and doing some more research for an article on the differences. Stay tuned. Thanks.

June 15, 2009 at 7:49 pm
(3) Marissa Lize Etienne says:

I love this recipe. Sweet Potatos rule~!

June 19, 2009 at 12:30 am
(4) Buck says:

The difference between Sweet Potato and Kumara is subtle, sweet potatoes are golden on the outside and orange inside, whereas kumara is purple on the outside and yellow inside & there is a slight difference in taste between the two,(I prefer kumara) but it’s like the old marmite/vegemite debate so I won’t go there. I’ve also seen golden kumara for sale in NZ, which have golden skin and are yellow inside, I’d expect these to be a hybrid kumara as they taste like kumara to my palate. Hope this clears a little confusion.

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