Spicy Carrot and Kumara Soup

Updated: Apr 4


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

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