{Kumera, Carrot + Coriander Soup}

My little Billy has a barometer for yumminess. When he eats something he really loves he hums, right now he is sitting at the kitchen table in the sun with a faux cup of tea and is dipping, eating and humming some brown butter biscuits I made yesterday.

This soup also got the hum, he is my good eater, so there is often a lot of humming, he asks for lettuce in his kinder lunchbox, he's a darling, he makes me look good ! and when I cook something and I get the hum, my heart sings along.

... the soup
2 tbsp olive oil
2 onions, chopped
3 cloves garlic, chopped
2 stalks lemongrass, soft inner part finely chopped
2 tbsp grated fresh ginger
1 kaffir lime leaf
2 kumara (sweet potato), peeled and cubed
4 carrots, peeled and sliced
2 cups chicken stock
400ml tin of coconut milk
2 tsp honey
s + p
natural yoghurt

handful fresh coriander


Add olive oil to a large soup pot with a lid, cook your onions until they soften and become translucent then pop in the garlic, lemongrass and ginger and cook for five minutes over a low heat.

Next add the kumara and carrots and cook for a further five minutes then add the coconut milk, chicken stock, kaffir lime leaf and honey.

Simmer for around 30 minutes or until the carrots and kumara are soft and starting to break down. Puree the soup till smooth, season to taste with seasalt and pepper. 

Serve with a dollop of yoghurt and some coriander leaves.