Kumara, lentil and coconut soup
( SERVES 4 )
Photo by Babiche Martens
- In a large saucepan, heat the butter then add the garlic, ginger, onion and celery. Cook over a gentle heat for 5 minutes, stirring often until soft and golden.
- Add the lentils, kumara, stock and coconut milk. Bring to a boil then reduce the heat and let simmer for 30 minutes or until the kumara and the lentils are completely soft.
- Taste for seasoning then puree. Spoon into warm bowls and top with a spoonful of extra coconut milk, some toasted coconut, a squeeze of lime and a few coriander leaves.