Super served with a little sour cream or yoghurt on top.
|2 Tbsp||Olive oil|
|2 large||Shallots, diced|
|700 g||Purple dawn kumara, peeled and chopped (Main)|
|½ tsp||Root ginger, grated|
|1 pinch||Chilli powder|
|4 cups||Beef stock, or vegetable stock, good quality|
|1 large||Orange, finely grated rind and juice only|
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- Heat the oil in a large saucepan on medium-low. Add the shallots and sauté until tender but not brown. Add the garlic, kumara, seasonings and stock. Simmer until tender, about 20 minutes. Add the orange rind. Purée with a hand-held blender or in a food processor, until smooth. Add the orange juice and reheat gently.
- Serve the soup in deep bowls.