Kūmara and Carrot Soup
This soup pays tribute to the Tupuānuku star in the Mātariki constellation. Tupuānuku is the star associated with food that grows in the ground – so we’ve packed this hupa (soup) with onion, celery, carrots and kūmara.
Ingredients
Method
- Kia rua kokonui noni - 2 tbsp oil
- Kia kotahi aniana mā - 1 white onion
- Kia toru tā herewī - 3 celery stalks
- Kia 500 karamu kāroti - 500g carrots
- Kia kotahi kokonui paparika paoa - 1 tbsp smoked paprika
- Kia kotahi kokonui garam masala - 1 tbsp garam masala
- Kia 50 karamu pē tōmato - 50g tomato paste
- Kia 600 karamu kūmara ārani - 600g orange kūmara
- Kia kotahi rita pū hua whenua - 1 litre vegetable stock
- Kia toru hauwhā kapu miraka kokonati - ¾ cup coconut milk
- Heat a heavy based pot with the noni (oil).
- Tapahia te aniana, herewī me ngā kāroti kia iti te rahi. Chop the onions, celery and carrots in to small pieces. Add to the pot.
- Whakatāwaratia ki te tote me te pepa. Season with salt and pepper.
- Tukua ngā rau kikini me te pē tōmato - add the spices and tomato paste. Tunua mō te rima miniti. Cook for 5 minutes.
- Waruwarutia ngā kūmara - peel the kūmara. Tapatapahia - chop into pieces.
- Add the kūmara and pū hua whenua to the other vegetables. Stir. Reduce to a simmer and cook for 30 minutes.
- Once the vegetables are all cooked, blend with a stick blender until smooth. Pour in the kirīmi kokonati and blend again. Season again if needed. Serve with a drizzle of the remaining coconut milk and some kūmara chips for crunch!