when the hub and i spent a month in NZ,
i ate lots of soup, mostly fish types
(go figure, an island nation!)
one night at a bistro we fequented
in auckland, the waiter's response
to my usual query "what soup are
you serving tonight?" was a cheery
"kumara and coconut"....
2nd query "what kind of fish is kumara?"
in his darling kiwi accent, with a grin from
ear to ear he said " it's a sweet potato!"
Kumara and coconut cream soup In a large saucepan heat 1 Tbsp olive oil.
Add 1 onion, finely chopped, 1 tsp crushed garlic and 1 tsp freshly grated ginger.
Cook until tender. Add 3 cups peeled and diced kumara and cook for 3 minutes.
Add 2½ cups vegetable stock and simmer, covered, until vegetables are tender.
Cool slightly then transfer to a blender and liquidize with 1 cup coconut cream until smooth.
Return soup to saucepan and add 1 more cup coconut cream. Season. Heat through to serve.
(seasoning can be similar to that used for pumpkin pie, or more aromatic, like marjoram and sage -
my fave!)
oh.my.god.