Kumara soup with Thai flavours
A warming blend of flavours. An easy recipe using orange or gold Kaipara Kumara.
750g orange or gold kumara, peeled and chopped
1 tablespoon oil
2 tablespoons red curry spice paste
3 cups fish, beef or chicken stock or water
1 cup coconut cream
sprigs fresh coriander or parsley
finely diced red pepper (capsicum)Heat the oil in a large saucepan. Add the curry paste and fry for 1 minute. Add the kumara and stock or water. Bring to the boil then simmer, until the kumara is soft. Add the coconut cream and cook for further 10 minutes. Place the mixture in a food processor and blend until smooth. Add extra water if it is too thick. Serve topped with coriander and red pepper.
Serves 6.
750g orange or gold kumara, peeled and chopped
1 tablespoon oil
2 tablespoons red curry spice paste
3 cups fish, beef or chicken stock or water
1 cup coconut cream
sprigs fresh coriander or parsley
finely diced red pepper (capsicum)Heat the oil in a large saucepan. Add the curry paste and fry for 1 minute. Add the kumara and stock or water. Bring to the boil then simmer, until the kumara is soft. Add the coconut cream and cook for further 10 minutes. Place the mixture in a food processor and blend until smooth. Add extra water if it is too thick. Serve topped with coriander and red pepper.
Serves 6.
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