Chillied Sweet Potato (Kumara) and Coriander Soup

Recipe's preparation

Wash the coriander thoroughly and remove any dirt and hairy looking bits and then dry gently in a clean tea towel.  Cut the roots off and set aside.  Remove the leaves off the stalks and chop by hand and set aside in a separate small bowl, ready for the serving stage.

Add coriander root, onion, garlic and chilli and chop on sp 6 / 3 secs.  You could also add the coriander stalks (rather than throw them away) if you love the coriander taste! 

Add oil and saute on Varoma temp / 5 mins / speed 1.  

Add sweet potato and cook on 100° / 5 mins /sp 1 / reverse.  Add chicken stock to the 2 litre level of the jug (strictly NO MORE!) and cook on Varoma temp / 25 mins / sp 1 / reverse (MC off). You may need to use the simmer basket on top as a splatter-guard!  Using Varoma temp will allow some of the liquid to simmer off making the soup slightly thicker.  Once cooked, remove the simmer basket and replace with the MC, and blitz the soup by slowly increasing the speed to sp 9 / 1 min. 


If soup seems too thin, continue cooking on Varoma temp / 10 mins / sp 2.  Check to see if the consistency seems right and either serve or continue cooking at the same temp in 10 minutes stints until you are happy.  Finally add the coconut milk or cream and combine on sp 4 / 10 secs.  Transfer to a Thermoserver and serve sprinkled with reserved chopped coriander.  Enjoy...