Arabic Soup ( kumara, Chilli And Coriander Soup)
100g Fresh coriander, roots attached 1 tablespoon vegetable oil
1 Large brown onion (200g), chopped coarsely 2 cloves garlic, crushed
1½ Teaspoons sambal oelek
3 Medium kumara (1.2kg), chopped coarsely
1 Litre (4 cups) water
2 Cups (500ml) chicken stock
1/2 Cup (160ml) coconut milk
Wash coriander under cold running water, removing any dirt clinging to the roots; dry thoroughly. Finely chop enough of the coriander. root to make 2 teaspoons; coarsely chop enough coriander leaves to make 1/4 cup.
Heat oil in large saucepan; cook coriander root. onion, garlic and sambal, stirring, until onion softens. Add kumara; cook, stirring, 5 minutes. Add the water and stock; bring to a boil. Reduce heat; simmer, uncovered, about 15 minutes or until kumara softens.
Blend or process soup, in batches, until smooth; return soup to same cleaned pan. Simmer, uncovered, over medium heat until thickened slightly; add coconut milk, stir until heated through. Sprinkle coriander leaves over soup to serve.
Per Serving 13.9g fat; 1483kJ (354 cal)