Warming Carrot & Kumera Soup

This beautiful looking and delicious tasting soup is easy to make, and with the addition of a few special toppings it makes a satisfying meal. The hint of ginger and lime bring an oriental influence to this classic autumn favourite. Enjoy!

Warming Carrot & Kumera Soup

  • Servings: 8
  • Difficulty: easy
  • Print

Tbsp = Tablespoon 15ml,  tsp = teaspoon 5ml,  cup = 250ml

INGREDIENTS

  • 4 Tbsp olive oil
  • 2 cloves garlic
  • 2 med (540g) brown onions
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp paprika
  • small piece of ginger (1/2 of a thumb-sized piece)
  • 500g carrots chopped into chunks
  • 600g gold kumera diced into chunks
  • 3 Tbsp + 1 tsp (36g) vegetable stock powder (we use Rapunzel)
  • 2 litres water
  • 2 tsp (12g) salt
  • juice of 1 lime

For Serving

METHOD

    1. In a large pot, warm the olive oil. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the spices and cook a minute more.
    2. Add the carrots, sweet potatoes, stock powder, water and salt. Cover and bring to the boil. Remove lid and simmer over a low heat until vegetables are very tender, about 25 minutes. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.
    3. Season to taste with salt, and add a little honey if necessary (sometimes the vegetables are lacking natural sweetness).
    4. Ladle soup into bowls and drizzle generously with coconut cream. Sprinkle with savoury roast sunflower seeds & almond slices, sliced spring onions and roast capsicum.

I love to accompany this meal with some great toast, avocado, salad, sliced tomatoes and roast eggplant, zucchini and capsicum. Yum!

carrot kumara soup 1 crop

2 Comments

  1. Pingback: Savoury Seeds | live2give

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