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Fragrant kumara soup
Warm your soul with a nourishing bowl of this deliciously fragrant kumara and coconut soup. Packed with flavour, the chili provides just the right amount of heat to fend of chilly winter evenings.
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Ingredients
- 1.2 kg orange kumara, peeled and roughly chopped
- 2 Tbsp olive oil
- 400 mL can coconut milk
- 3 cups (750ml) chicken or vegetable stock
- Small knob ginger, thickly sliced
- 3 kaffir lime leaves
- 1 tsp chilli flakes
- Extra chilli flakes to garnish
Orange kumara is best for this soup but can be substituted for red or pumpkin.
Method
- Preheat oven to 200°C.
- Place the prepared kumara on a large oven tray (lined with baking paper) and drizzle over the olive oil. Season with a sprinkling of salt.
- Cook for 30-40 minutes, or until kumara is tender. Set aside to cool.
- Place coconut milk, stock, ginger and kaffir lime leaves in a large saucepan over a high heat and bring to the boil. Remove from heat and scoop out ginger and kaffir lime leaves.
- Place the kumara in a blender. Add the heated coconut stock and blend until smooth.
- Return the soup mixture to the saucepan, add the remaining coconut stock and chilli flakes. Cook and stir over a low heat until smooth and heated through. Season to taste.
- Serve in bowls, garnished with a few chilli flakes.
Lime leaves can be used instead of Kaffir lime leaves. Alternatively, squeeze a little fresh lime juice into the soup before serving.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
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