A comforting New Zealand soup of local kumara (sweet potato) blended with coconut milk. A touch of ginger adds warmth to this creamy starter.
Sauté the onion and ginger in olive oil over medium heat for 6 minutes, until softened.
Add the sweet potato and sauté for 3 minutes, then add the vegetable stock.
Cover and cook over low heat for 20 minutes, until the sweet potatoes are completely tender.
Blend until smooth. Add the coconut milk and heat for 3 more minutes, then season with salt.
Serve hot.
Store in a covered container in the refrigerator for up to 4 days or freeze for up to 2 months. Once thawed, stir while reheating.
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