103 The Store’s curried kumara soup

PHOTO: SIMON HENDERSON
PHOTO: SIMON HENDERSON
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Serves 30

vegan and gluten free

2kg each of red kumara

2kg each of orange kumara

3 large red onions

1 bulb of garlic

handful of cumin

handful of turmeric

handful of curry powder

handful of smoked paprika

2 litres of vegetable stock

1 litre of thick coconut cream

dash of tabasco

splash of lime juice

salt and pepper

Method

Heat oven to 160degC.

Cut the vegetables into chunks, sprinkle with the spices and place in oven to roast until tender.

Put all roasted ingredients into a large pot and blitz until smooth. Add coconut cream and vegetable stock.

Season to taste with lime juice, tabasco and generous amounts of salt and pepper.

Recipe provided by chef Jess Matheson, 103 The Store, Roxburgh. Recipe requested by Diane Nees, Dunedin.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

 

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