Kumara Ginger Lime Soup
Quantity: Serves 4
Time: 15 minutes to prep, 45 minutes to cook
This Aro Ha favorite is great for any season. This recipe's easy to source ingredients list won't have you shopping for hours and will leave more time for you to connect with your loved ones at the dinner table. Add a few seed cracker sticks and fresh herbs of your choice to make this bowl of sweet and zest your own.
- 1 Kg orange kumara
- 1 brown onion
- 1 1/2 celery ribs
- 1/2 tbsp garlic
- 1 1/2 limes, juice and zest
- 1 Kaffir lime leaves
- 1/4 tbsp salt
- 1/2 tsp black pepper
- 1 tbsp grated ginger
- 1 litre of vegetable stock
- 1 tbsp black sesame seeds
Note: You will need a blender or food processor to puree the soup so it's nice and smooth.
- To start, heat oven to 180°C (350°F)
- Peel and chop the kumara into large pieces and place in a roasting pan. Place the pan of kumara in the oven when the oven is preheated.
- While the kumara is roasting you can complete all the other prep. Chop the onion, celery, and garlic; grate the ginger; shred the Kaffir lime leaves and zest a lime.
- Sautee the onion and the celery in a covered pan on medium heat with 1 tbsp of coconut oil (another oil is fine) until very soft.
- Turn the heat down slightly and add the garlic, grated ginger, shredded kaffir lime leaves, and lime zest to the pan to sautee.
- Add the kumara when it is roasted and soft.
- Add salt and pepper
- Add the vegetable stock and bring to a simmer for 15 minutes
- Take off the heat and let cool for a few minutes
- Pour pan into the blender or food processor and puree until very smooth.
- Season with lime juice to taste
- Accompany with black sesame seeds and seed crackers if desired.