Kumara and black bean soup with cinnamon yoghurt and roasted pumpkin seed salsa

Dice the onion.

Remove the top from the carrot, peel and dice.

Peel and mince the ginger and garlic.

In a medium to large pot on medium-high heat, cook the onion and carrot in a good splash of olive oil for 2 minutes.

Add the ginger, garlic and a pinch of salt. Cook for another minute.

Add the tinned tomatoes, water and soup spice, bring to a simmer.

Peel the kumara and roughly chop into 3 cm cubes. Add to the soup.

Open and strain the black beans and add to the soup.

Cook the soup on a gentle simmer for 15-25 minutes, until the kumara is fully cooked.

To make the salsa, remove the coriander leaves from the stalk. Finely chop the stalk and add to the soup, mix the leaves in with the pumpkin seeds, adding the lime juice, a splash of olive oil and a pinch of salt.

Puree the soup in batches in a blender until very smooth, add in more water if needed. Return to the pot, taste, then add more salt if needed.

Serve soup topped with pumpkin seed salsa and drizzled with cinnamon yoghurt.