Kumara, Carrot, Coriander & Coconut Soup

• 4 medium-sized orange or yellow kumara
• 4 medium carrots
• 1 medium onion
• 1 litre chicken, duck or turkey stock
• 1 teaspoon powdered coriander seeds
• 1 tablespoon (or more) Zenian creamed coconut
• salt and pepper to taste
• optional: a little unrefined sugar such as rapadura or muscavado

Peel the vegetables and cut into small chunks.  Place in a large pan, with the stock and coriander.  If the veges aren't completely covered, add extra stock or water.  Bring to the boil.  Reduce heat, cover, and simmer until the veges are tender.

Remove from heat.  Blend with a handheld wand blender to the consistency you like (completely smooth, or still a bit lumpy).  Stir in the creamed coconut till melted.  Season  with salt, pepper and optional sugar - the soup should be just perceptibly on the sweet side of savoury, but not too much, so if you're using sweetish carrots you'll need little or no sugar.  If needed, add extra creamed coconut to suit your taste, or extra water or stock to get the desired thickness.  Gently reheat if needed, and serve.