This is one recipe I should have blogged about immediately ... because now I've had it for 2 meals and i'm sick of it! It was delicious though and the colour is amazing. What's also amazing is that i've managed to get my husband to eat soup twice in a couple of weeks!
Kumara, Chilli and Coriander Soup
Recipe from Simple Meals by the Australian Women's Weekly Cookbooks, 2002, p12
100g fresh coriander, roots attached
1 tbs olive oil
1 onion, chopped roughly
2 cloves of garlic, minced
1 1/2 tbs sambal oelek (asian chilli paste)
1.2kg kumara, chopped roughly
1 litre chicken stock
2 cups water
2/3 cup coconut milk
Wash and dry the coriander. Finely chop enough of the roots to make 2 teaspoons and enough leaves to make a loosely packed 1/4 cup (this is what the recipe said, I just did the whole bunch because I love coriander!).
Heat the oil in a large pot then add the onion, garlic, coriander and sambal oelek. Cook for a few minutes until the onion softens.
Add the kumara and toss to combine with other ingredients. Cover with the stock and water and bring to the boil. Reduce heat and simmer, uncovered, for about 20 minutes or until the kumara is soft.
Using a stab mixer, blend the soup in the pot or transfer to a food processor in batches. Simmer again for a few minutes until the soup thickens slightly then add the coconut milk and stir through.
Divide into serving bowls and top with a drizzle of coconut milk and scattering of coriander leaves.
You won't need bread with this soup as it is incredibly hearty and perfect for this time of year.
PS. Because I am a weather nut (sad but true) I can tell you that Brisbane had its coldest morning of the year today - just 3.3 deg C. Lovely!