3 med size purple kumara, cut into large chunks
600ml chicken stock (preferably homemade)
1 tsp turmeric
1 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp fenugreek seeds, toasted then ground
1 bay leaf
2 onions, roughly chopped
2 cloves garlic, roughly chopped
300ml coconut cream
handful fresh coriander leaves, finely chopped
5cm piece ginger, julienned
frying oil, ricebran, olive or peanut
Gently fry onions and garlic in a little olive oil until softened. Add spices and bay leaf and stir until fragrant. Add kumara and stock then bring to the boil. Simmer for minutes or until kumara is cooked. Puree in a blender adding coconut cream to thin a little.
To crisp fry ginger, heat oil until medium hot and looks like its swirling, add ginger and fry until crisp and golden. This happens very fast so be careful not to burn.
Top soup with ginger and serve with crusty bread and butter.