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
Tbsp = Tablespoon 15ml, tsp = teaspoon 5ml, cup = 250ml
- 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
- savoury roast sunflower seeds & almond slices
- fresh spring onion
- coconut cream
- amazing bread
- 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.
- 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.
- Season to taste with salt, and add a little honey if necessary (sometimes the vegetables are lacking natural sweetness).
- 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!