Carrot Kumara and Ginger Soup with Yoghurt

This hearty soup with yogurt is superb in the cooler months.

Ingredients serve 4 - 6

2 tbls oil

1 copped brown onion (200g)

2 tsp minced garlic

2 tsp minces ginger

2 tsp ground cumin

½ tsp white pepper

500 g peeled and chopped kumara

600 g peeled and chopped carrots

1 liter vegetable or chicken stock

Method

Place oil in a large soup pot over medium heat. Cook the onion, ginger and garlic until soft. Add ground cumin, pepper, kumara, carrots and stock. Bring to the boil and simmer covered for approx. 30 minutes until carrots are tender. Process the soup with a stick blender or in a blender. Return to the pot and reheat. Serve in bowls with a dollop of Greek natural yogurt, chopped coriander leaves and crusty bread.

Note: If you prefer thinner soups add 500 ml stock or for a creamy soup add 300 ml cream.