A mildly spiced Kumara and Cream Soup

Nothing new or startlingly different from me here, just a mildly spiced creamy soup. And you know, amidst the hectic bustle and stress of the modern grown up world don't we all need a little comforting familiarity sometimes. Like returning home after a journey this is the type of soup that I look for when it all gets too much out there . . .

- Peel and chop an onion, a clove of garlic and a small red chilli and cook slowly in some olive oil and butter. (I don't bother to remove the chilli seeds anymore, I just slice up the whole thing)
- After ten minutes or so add in two teaspoonsful of ground coriander seeds and the same of ground cumin.
- Peel and chop a Kumara (sweet potato) and pop it in the pan along with a tomato, turning up the heat and stirring it around.
- Pour in a pint and a quarter of half strength vegetable stock, lower the heat to a gentle bubble and do something else for twenty minutes.
- Blend or liquidise the soup, return it to the pan and squeeze in the juice of half a lemon and some salt and ground black pepper if you think it needs it. (mine needed a little salt, and black pepper is not really optional when I cook so in it went as well)
- Finally stir in a couple of tablespoonsful of cream as you reheat the soup. I don't like a lot of cream (and often use milk instead) but go with what tastes right for you.

Sit somewhere quiet and peaceful, forget the world outside and enjoy . . .