Cumin flavoured cream of lotus root soup

by Upul Alagiyawanna,
   
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  • 400g fresh lotus root
  • 80g chopped onions
  • 5g cumin seeds
  • 10g chopped garlic
  • 50g margarine
  • 1.5L vegetable stock
  • 50ml thick coconut milk
  • Salt and pepper

Clean the lotus roots and slice. Drop the lotus roots into boiling water and blanch. Cook gently in margarine with onions, garlic and cumin seeds for a few minutes.

Add stock and boil until cooked.

Remove from heat and allow to cool.

Blend and pass through a strainer into a new pan.

Add coconut milk and boil.

Season with salt and pepper.
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