• 1 tbsp oil
• 1 onion,chopped
• 2 tbsp red curry paste
• 1 tbsp grated fresh ginger
• Fresh coriander to taste
• 1 kg orange kumara, peeled and cut into chunks
• 1 litre of vegetable stock
• 1 cup of water
• 1 tbsp soya sauce
• 1 tbsp lime juice
• 2 tsp palm sugar or brown sugar
• ¾ cup coconut yoghurt

Heat the oil in a large saucepan and cook the onion. Then stir in the curry paste, ginger and coriander. Cook until fragrant. Add in the kumara, stock and water and bring to the boil. Reduce the heat and cook until the kumara is tender. Let the soup stand for 10 minutes and then blend. Add in the rest of the ingredients and season to taste.

Ladle the soup into bowls and serve with crispy shallots and lime wedges. Yum!