Carrot, Kumara and Ginger Soup
This soup is delicious with a quarter cup of sweet sherry added half an hour before the end of cooking.
- 1 onion
- 2 cloves garlic
- 2 kumara
- 5 large carrots
- 1 tablespoon oil
- 1 tablespoon minced ginger
- half teaspoon minced chilli
- 6 cups vegetable stock
- 3 tablespoons chopped fresh coriander
Peel onion and chop finely. Crush, peel and chop garlic. Peel kumara and cut into 2cm cubes. Scrub carrots, trim and cut into 1cm pieces. Heat the oil in a frying pan and saute onion and garlic for 5 minutes or until onion is clear.
Add ginger and chilli and saute for 1 minute. Place onion mixture, kumara, carrots and stock in the slow cooker. Cover and cook on high for 6-8 hours.
Before serving, puree soup in a blender or food processor, or mash with a potato masher. Stir in coriander and serve hot.
From the book ‘Robyn Martyn's best recipes for Crockpots and Slow Cookers’.