Roast Kumara Soup with Bread Rolls

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 9, 2017.

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You'll love this warming winter soup.

Ingredients

600g orange kumara, peeled and diced 1cm
3 teaspoons soup spice mix
1 brown onion, finely diced
1 leek, white and light green part, finely diced
1 carrot, grated
3 teaspoons soup spice mix
1½ teaspoons finely grated ginger
4 cups vegetable stock (if using powdered, use only 2 cubes/teaspoons dissolved in 4 cups water)
½ cup water
¾ cup coconut milk (shake well before opening)
40g veggie coriander and ginger pistou

oven to 230°C. Line an oven tray with baking paper.
On first prepared tray toss kumara with first measure of soup spice mix and a drizzle of olive oil. Season with salt and roast for 15-18 minutes, until tender. Turn once to ensure even cooking. Remove kumara from oven and reduce temperature to 180°C.
While kumara is roasting, heat a large, dry pot on medium-high heat and toast almonds for 1-2 minutes, until lightly golden. Remove and set aside. Return pot to high heat with a drizzle of oil. Cook onion, leek, carrot and a pinch of salt for about 5 minutes, until soft.
Add second measure of soup spice mix and ginger and cook a further 1 minute, until fragrant. Add stock, water and roasted kumara and simmer for 5 minutes. While soup is simmering, place bread rolls onto tray used for kumara and bake for about 8 minutes, until golden.
Stir first measure of coconut milk through the soup until combined. Remove from heat then use a stick blender, food processor or mash until smooth. Stir through coriander and ginger pistou and season to taste with salt and pepper.
divide roast kumara soup between bowls and top with toasted almonds, a swirl of coconut milk and coriander leaves. Serve a warm bread roll on the side with a drizzle of olive oil, if desired.