1 Tbs olive oil 2 cloves garlic, sliced 1/2 Tbs fresh ginger, peeled and finely sliced 1 onion, diced 1 carrot, diced 2 tsp fish sauce 3 tsp chilli sauce 700g fresh mussels, steamed and chopped, reserve some to garnish 200g orange kumara, peeled and diced 1 litre of fish stock 1/4 cup white wine 1/2 cup cream Fresh limes to serve 1 Heat the oil in a heavy based soup pot, add the garlic and ginger. Stir for 1 minute. 2 Add the onion and carrot then stir for 3 minutes or until soft. 3 Add the fish sauce and chilli sauce. 4 Add the mussels, kumara, stock, wine and cream. 5 Simmer gently for approximately 30 minutes or until the kumara is soft. 6 Puree half of the soup then combine with the rest before serving with chopped mussels on the top, a little chilli and fresh lime.