2 tbsp olive oil
440ml coconut milk
850ml chicken or vegetable stock
20g ginger, thickly sliced
1 tsp chilli flakes
3 kaffir lime leaves
Place the kumara on a large oven tray lined with baking paper and drizzle with olive oil and salt.
Cook for 40 minutes then set aside to cool.
Place the coconut milk, stock, ginger and kaffir lime leaves in a large pot over high heat and bring to the boil. Remove from the heat and scoop out the ginger and kaffir lime leaves.
Place the kumara in a blender, add half the coconut mixture and blend until smooth.
Return the soup mixture to the pot, add the remaining coconut mixture and chilli flakes and cook over low heat until smooth and heated through.
Divide the soup between bowls and sprinkle with extra chilli flakes to serve.