Kumara and Lentil Soup

Cut 2 kg of kumara in half, drizzle olive and bake at 180c for approx. 30 mins
Dice 4 onions and saute in olive oil
Add 5-6 sliced garlic cloves
Add 3 finely sliced stems of celery
When the vegetables have softened add 2 tbs Thai red curry paste
When the paste becomes fragrant add 2 ltrs chicken stock 400 mls coconut cream
Remove the baked kumara and scoop out the flesh either blend or mash and add to the pot
At this point I add legumes to the dish I use 1 cup yellow split peas and red lentils
Add palm sugar (or brown sugar) 2tbs fish sauce and 400mls more of coconut cream

When serving you can dress the soup with:
*Crispy bacon
*Cooked prawns
*Coriander
*Chopped fresh chilli


This makes about 3 ltrs of soup