Coconut carrot ginger soup

This Two Raw Sisters soup is amazing during the colder months of the year. Roasted kumara and carrots are delicious with the fragrant fresh ginger and turmeric, curry powder and miso. Add a dollop of creamy coconut yoghurt to tie everything together.

Prep Time: 15 minutes

Cook Time: 40 minutes

Fridge Shelf Life: 5 days

Freezer Shelf Life: 4 months

Ingredients:

• 1 tbsp oil

• 1 large orange kumara, roughly chopped

• 3 large carrots, roughly chopped

• 1 brown onion, diced

• 4 cloves garlic, crushed and finely chopped

• 1 tsp curry powder

• 1 tsp sea salt

• 1 tbsp fresh ginger, grated

• 1 tbsp fresh turmeric, grated, or

• 1 tsp ground turmeric

• 5 cups water

• 2 tbsp miso paste

• Black pepper

To serve:

Coconut yoghurt, fresh coriander roughly chopped, dukkha

Method:

Preheat the oven to 200 degrees C. Add the kumara and carrots to a baking tray, drizzle with some oil and toss to combine. Place in the oven and cook for 30 minutes.

Heat the oil in a large soup pot, along with the onion. Sauté for 5 minutes, until the onion softens and begins to turn golden. Add the garlic, curry powder, sea salt, ginger and turmeric and sauté for another couple of minutes.

Add the water and roasted kumara and carrots. Bring to the boil and simmer for 5 minutes, to heat the soup up. Remove from the heat and add the miso paste and black pepper.

Blend the soup in a blender until a smooth consistency is formed. When ready to serve, divide the soup between bowls and top with a dollop of coconut yoghurt, some coriander and dukkha.

Any leftovers will keep in your fridge in an airtight container for up to 5 days. Alternatively freeze in portions for up to 4 months.

Serves 4

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