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Dice carrots, onions, celery and kumara into macedoine. Saute in oil in a large pot. Add roughly chopped ginger and lemongrass. Zest the limes and cut in half. Squeeze before adding to the broth, then add coconut cream and the coriander (stalks only) and cook out until kumara is tender. Before serving, garnish with chopped coriander leaves.
This made me think of the Belgian Beer Café and Hoegaarden.
Moa Blanc – from Josh Scott of Marlborough’s brewery. A faintly cloudy appearance but with hints of ginger and light coriander seeds, but not overpowering. This is still beer, rather than a flavoured concoction. Smooth and refreshing. Prices vary.
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