3 -4 large golden kumera
3 -4 large purple kumera
3-4 large carrots
1 litre vegetable stock
handful lemongrass stalks
2 kaffir lime leaves
large bunch coriander
1 tin good quality coconut cream
1 cup cashew nuts (raw)
2 tsp coriander powder
1 cup boiling water
lime juice and salt and pepper to serve
Peel off any tough bits of kumera, then chop all the veges into big chunks. Place in a slow cooker with the lemongrass, kaffir lime, and stock. Add some water if needed to cover veges.
Cook 5 hours on high, or until soft (if using a pot on the stove, this will take around 45 minutes).
Remove lemongrass stalks and kaffir lime leaves, and add coconut cream. Stir through and leave for another 20 minutes.
Blend with a stick blender or in the food processor.
Make cashew nut cream by blitzing cashews, coriander, and boiling water in a food processor.
Stir cashew nut cream through the rest of the soup.
Serve with fresh squeezed lime juice and salt and pepper.