A great recipe for the cooler times of year. Kumara (what we call sweet potato in New Zealand) and carrot are good sources of beta-carotene (provitamin A) which supports immune function, and the chilli and kumara also contain vitamin C, another immune-supporting nutrient.
You'll Need:
2 cups raw carrot
2 cups raw kumara (orange varieties are richer in vitamin A)
2 tablespoons olive oil
1 cup coconut milk
4 cups water
3 teaspoons ground cumin
3 teaspoons chopped red chilli
2 teaspoons chopped coriander
salt to taste
Method:
Cut carrots and kumara into rough 2cm chunks and arrange on an oven tray. Drizzle with oil and roast for about 40 minutes at 200°C until soft and partially caramelised. Remove from oven and leave to cool slightly.
Add the carrot and kumara to a blender together with the remaining ingredients and blend until smooth*.
If you prefer a thinner soup you can add extra water. Pour soup into a pot and warm over a medium heat until piping hot.
Garnish with fresh herbs (coriander or parsley are my favourites!), and serve with a slice of wholegrain bread.
* You could also transfer to a pot and use a stick blender – just watch out for splashes!
Serves 4