COCONUT KUMARA SOUP
SERVES 4 PREP 20 MINS COOK 30 MINS PER SERVE 1770kj
¼ cup vegetable oil 1 red onion, sliced 1 carrot, peeled, chopped 1 tomato, chopped 2cm piece ginger, peeled, finely chopped 1 garlic clove, crushed 1 tsp ground cumin 1kg kumara, peeled, chopped 4 cups vegetable stock or water ½ tsp chilli flakes, plus 1 tsp extra, to serve 400ml can coconut milk lime juice, to taste, plus extra wedges, to serve toasted coconut flakes, coriander leaves, to serve
1 In a large saucepan, heat half oil on high. Saute onion 3-4 minutes until tender. Add carrot, tomato, ginger, garlic and cumin. Cook 1 -2 minutes, stirring, until fragrant. 2 Add kumara, stock and chilli flakes. Bring to boil. Reduce heat to medium. Simmer 20-25 minutes, until vegetables are tender. 3 Using a hand blender, puree soup until smooth. Stir coconut milk through. Reheat on low, stirring. Add juice and season to taste. 5 Ladle soup into serving bowls. Top with toasted coconut, coriander leaves and extra chilli flakes. Serve with lime wedges.