About a year ago I went to a cooking demo in which we were shown how a Vitamix blender could make all manner of dishes in minutes, even seconds. Within the space of an hour or so we were served five dishes made right in front of us, but the one that stood out to me was a soup made with kumara and cashew nuts. I’ve recreated a version of that soup here. Mine contains a lot more aromatics, because I just love the heady spiciness of ginger, kaffir lime leaves and all those other Southeast Asian favourites.
I’ve used Beauregard kumara – the orange variety – because they have a beautiful sweet flavour that isn’t at all cloying, which I do find with red-skinned kumara. Unlike potato, which must be cooked in order to be digestible, kumara can be eaten raw. Next time you’re prepping kumara, try nibbling on a slice of it raw – it’s nutty and really rather lovely.
Given that this soup is uncooked, all the nutrients of the raw ingredients remain intact, and so I like to imagine it would do an excellent job of warding off winter ills, especially with the ginger and garlic in the mix. With a Vitamix, the heat of the motor will actually gently warm the contents of the jug, so if you can blend this for four minutes or so until it has warmed up to around 40 degrees; by raw food ethics this is technically still raw, I believe. But I’m not too worried about the technicalities, more the taste, and this tastes damn good, I tell ya!
If you don’t have a high power blender, you can still give this a go (let me know if it works!) otherwise just steam the kumara and carrot very slightly till your blender can handle them – the rest shouldn’t be a problem.
Into the jug of your blender, add: 3 peeled Beauregard kumara; 2 scrubbed, skin-on carrots; 1 cup coconut milk; 1 cup soaked and rinsed raw cashews; small knob ginger; 3 whole, skin-on garlic cloves; 3 spine-removed kaffir lime leaves; 1 red bird’s eye chilli; handful coriander; 1 lime or lemon, peeled; 2 Tbsp fish sauce; about 3 cups filtered water. Turn on blender and increase to turbo until all the contents are pulverized. Serve as is or keep blending on medium speed until the soup is warm.
I served this with a frugal drizzle of Uncle Joe’s coriander seed oil – frugal because this stuff is intense! If you’d like to tone down the spiciness from the chilli and the ginger and garlic – say for little mouths – you can add a Tbsp of raw cane or coconut sugar to increase the sweetness.