Corinne Austin | Personal Training

Corinne’s Curried Roast Kumara SOUP!

A totally wonderful recipe for a cool winters day.  It’s a winner with dinner guests too – been there done that and they LOVED it!!



– 4 Gold Kumara

– 1 Medium Onion, chopped

– 2 Stalks of Celery, chopped

– 2 Cloves of Garlic, chopped

– 4 Tbsp of Olive Oil

– 3 cups of Vege Stock

– 1 tsp of Curry Powder

– 4 tsp of Garam Masala

– 1 cup of Light Coconut Milk

– Salt & Pepper to Season



  • Chop kumara into 3 cms cubes, place in oven tray, drizzle 2 Tbsp of Olive Oil over, sprinkle with salt, and cook for 50mins in oven at 180C until tender but not brown.
  • Once Kumara are done, set aside to cool.
  • Heat oil in pan. Throw in onion and celery until sauté level reached.  Chuck in garlic, and stir thoroughly for 30secs.
  • Add curry powder and Garam Masala, and stir thoroughly for 2 minutes.
  • Add kumara, and mix well so that it gets covered in the spices.
  • Pour over veggie stock, bring to the boil, and then turn down to low-medium heat, cover and simmer for 15 minutes.
  • Add 1/3 mixture to blender and blend until creamy. Return to a fresh pot.  Repeat with remaining portions.
  • Once all blended, turn heat to low, add coconut milk and cook for a further 5 minutes.
  • Season with salt and pepper, and serve with lovely, fresh, grainy bread.
  • Enjoy, it’s DELICIOUS!!