Cream of Indian spiced kumara soup with Greek yoghurt
1kg orange kumara
2 tablespoons peanut oil
1 medium-sized onion, peeled and chopped finely
2 garlic cloves, minced
1 tablespoon root ginger, minced
1 pinch cayenne pepper
1 cinnamon stick
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
1 litre orange juice, filtered
2 large tomatoes, cored and roughly chopped
300ml cream
salt to taste
Greek yoghurt, chives and paprika to garnishHeat the oil in a large pot and sweat the onion, garlic, ginger and spices on a gentle heat for about 15 minutes. Stir in the orange juice and tomatoes and bring to a simmer.
Meanwhile peel the kumara and wash it well. Dice the kumara roughly and add it to the soup.
Simmer for 30 minutes until the kumara is soft, topping up with water if there is not enough liquid to cover the kumara. Set aside to cool.
Blend the soup with the cream in a food processor and season with salt. Pass through a fine mesh sieve. Heat and serve topped with Greek yoghurt, chives and paprika.
Serves 6.
TIP: You can partially stir in the yoghurt before you ladle the soup into bowls to give it a creamy, rippled look.
2 tablespoons peanut oil
1 medium-sized onion, peeled and chopped finely
2 garlic cloves, minced
1 tablespoon root ginger, minced
1 pinch cayenne pepper
1 cinnamon stick
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
1 litre orange juice, filtered
2 large tomatoes, cored and roughly chopped
300ml cream
salt to taste
Greek yoghurt, chives and paprika to garnishHeat the oil in a large pot and sweat the onion, garlic, ginger and spices on a gentle heat for about 15 minutes. Stir in the orange juice and tomatoes and bring to a simmer.
Meanwhile peel the kumara and wash it well. Dice the kumara roughly and add it to the soup.
Simmer for 30 minutes until the kumara is soft, topping up with water if there is not enough liquid to cover the kumara. Set aside to cool.
Blend the soup with the cream in a food processor and season with salt. Pass through a fine mesh sieve. Heat and serve topped with Greek yoghurt, chives and paprika.
Serves 6.
TIP: You can partially stir in the yoghurt before you ladle the soup into bowls to give it a creamy, rippled look.
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