Name: Carrot, Kumara and Coconut Soup
Ingredients: 1 tbsp olive oil (extra virgin); 1 onion (chopped); 2 tsp curry powder; 1 litre vegetable stock (liquid); 5 medium carrots (peeled and diced into chunks); 1 medium orange kumara (peeled and diced into chunks); 250 ml coconut milk or cream

Carrot, Kumara and Coconut Soup

This carrot and kumara soup is a great way to use up your veggies before they start to go off. Whip it together in no time or slow cook it in your slow cooker for a delish winter warmer dinner.

Print Recipe

Carrot, Kumara and Coconut Soup

Course: dinner

Ingredients

1 tbsp olive oil extra virgin
1 onion chopped
2 tsp curry powder
1 litre vegetable stock liquid
5 medium carrots peeled and diced into chunks
1 medium orange kumara peeled and diced into chunks
250 ml coconut milk or cream

Instructions

Heat oil in a heavy-based pan, sauté onion until soft.
Add curry powder, sauté 1 minute.
Add stock, water, carrot chunks and sweet potato chunks.
Simmer on a low heat until vegetables are soft.
Add coconut milk and puree mixture with a stick blender or in a food processor.
Reheat gently.

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Written by Billie Turei

An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.

Favourite food to cure a hangover: Hash browns. All of them.

2020-07-26T11:24:43+12:00