Ingredients   

4 large kūmara, cut in half
3 tablespoons olive oil
2 tablespoons butter
1 cup finely diced yellow onion (about 1 medium onion)
3 garlic cloves
1 teaspoon dried oregano
3/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 cups chicken or vegetable stock
300ml coconut milk
Pinch salt & freshly ground black pepper

For garnish

Squeeze of lemon juice
Plain yoghurt or lite sour cream
Chilli flakes
Fresh coriander
 

Method    

Heat oven to 200°C on fan bake

Drizzle kūmara with olive oil and place on a baking tray. Roast for 30 minutes, transfer to a bowl and mash

While kūmara is roasting, heat a saucepan over medium heat. Add butter and allow to melt. Add diced onion and cook for 5 minutes, stirring occasionally. Add minced garlic and sprinkle in oregano, ginger, cumin, salt and pepper

Stir in stock and coconut milk. Bring to a low simmer; continue to simmer on low heat until kūmara is ready

Whisk in mashed kūmara until combined. For a smoother consistency, carefully transfer soup to a food processor or blender (work in batches if needed), and process until smooth

Serve warm and top with yoghurt or sour cream, coriander, chilli flakes and lemon juice