CO­CONUT KU­MARA SOUP

SERVES 4 PREP 20 MINS COOK 30 MINS PER SERVE 1770kj

Woman’s Day (Australia) - - Food To Love -

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.

$2.55 PER SERVE

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