Roasted kumara and pumpkin soup

1.Preheat oven to moderate, 180°C.

2.Combine kumara, pumpkin and garlic in a baking dish. Toss with 2 tablespoons of oil and season to taste. Bake for 20-30 minutes, until tender and golden.

3.Meanwhile, heat remaining oil in a large saucepan on high. Saute onion with spices for 2-3 minutes, until tender and aromatic.

4.Add vegetables to saucepan with stock, water and tomatoes. Bring to the boil. Reduce heat and simmer for 5-10 minutes.

5.Using a hand blender or food processor, process soup until smooth. Season to taste and reheat gently. Serve topped with coriander and a dollop of yoghurt.