Creamy, hearty and super comforting. Just how a potato soup should be during winter.
Stick the cloves into the onion. Then use a piece of string to firmly tie the onion, bay leaves, thyme and rosemary together. This is called a bouquet garni.
Put the stock in a large pot and add your tarragon, garlic clove and bouquet garni. Bring to a boil then lower the heat to a simmer. Lightly simmer the stock with the herbs and aromatics for 10-15 minutes.
Use a pair of tongs to remove the bouquet garni, then add your potatoes. Once again bring the stock back to a boil, then back down to a simmer. Cook the potatoes for a further 10-15 minutes until cooked through. You should be able to push a small knife through a piece of potato with no resistance.
Once the soup is blended, add your ground cumin, paprika and ground coriander and stir through.
Add your coconut cream, then lightly simmer the soup for 10 more minutes.
Season to taste with salt and pepper (be careful with the salt) and serve with the bread. Enjoy!