Thai Kumara & Carrot Soup

This nutritious, Thai-spiced kumara and carrot soup really hits the spot. Carrots and kumara are good sources of dietary fibre, Vitamins C, A and E and antioxidants. They are also reasonably priced and easily grown at home.

Combined with the Thai curry and coconut cream the taste is sensational, it’s also gluten free if you leave out the croutons or use gluten free croutons, and it can be served hot or cold (gazpacho) so you can enjoy it over the summer months too.

Thai Kumara & Carrot Soup

Makes about 8 cups

Ingredients

1 tablespoon coconut oil

2 cups chopped onion

2 cloves garlic, minced

1 tablespoon minced fresh ginger

2 tablespoons red curry paste

1 can coconut cream

3 cups vegetable broth

3 cups chopped peeled carrots

3 cups diced peeled kumara

½ teaspoon fine-grain sea salt

Freshly ground black pepper

Up to ¼ teaspoon cayenne pepper (if you like it spicy)

To serve:

Diced chives, homemade croutons (I make mine with left over crusts diced, sprinkle with olive oil and garlic powder and bake in the oven until crunchy)

Method

In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté until the onion is slightly cooked, it will look clear. Next stir in the curry paste and cook for a minute.

Pour in the vegetable stock and then add the carrots and kumara and season with salt. Bring this to the boil and then reduce the heat and simmer until the carrots are tender, about 15 minutes. Take off the heat and add the coconut cream and stir.

I used a stick mixer to blend my soup but you can also carefully ladle in to a blender (you may want to let it cool slightly before doing this) Blend until the soup is smooth. Taste and season again with salt and also black pepper. You ca also add some cayenne pepper at this stage and blend again.

Serve immediately, if your soup has cooled too much in the blender you can serve it cold or transfer back to the pot and reheat. Add a little water or more broth if it’s too thick. Top with croutons and chives to serve.

Can be stored in an airtight container in the fridge for a couple of weeks or in the freezer for months.