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2 tablespoons olive oil
1 medium onion, finely diced
3 cloves of garlic, crushed
1 tablespoon finely chopped fresh ginger
2 teaspoons paprika
2 teaspoons ground cinnamon
1 teaspoon nutmeg
Pinch cayenne pepper
1 tablespoon tomato paste
500g Kumara, peeled and chopped into 2cm pieces
1 stalk of celery, diced
300g can chickpeas, drained and rinsed
1 tablespoon honey
2 tablespoons soy sauce
2 cups chicken or vegetable stock
2 cups water
2 small zucchini, sliced very finely into rings
Bread for serving.
Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and ginger, cook stirring for about 5 minutes or until onion is soft but not coloured.
Add spices, cook stirring until fragrant and then stir in tomato paste.
Add kumara, celery, chickpeas, honey, soy sauce, stock and water. Bring to the boil, reduce heat.
Simmer, covered for about 10 minutes or until the kumara are tender.
Stand soup for 15 minutes to cool slightly.
Remove 1/3 of the soup (including the vegetables) and place in blender.
Purée until smooth. Return the puréed soup to pan with the zucchini and return soup to the boil.
Serve with bread.