1. Peel taro root. Cut into pieces. Reserve in cold water.
2. Heat oil in a pot. Cook onion, garlic and chili for 1–2 minutes.
3. Add salted herbs, Bomba peppers, garam masala and fresh thyme. Cook for 1 minute.
4. Add chicken broth. Bring to a boil. Cook over low heat for 20 minutes or until vegetables are tender.
5. Lightly crush taro root to get a creamy texture.
6. Season with salt and pepper.
7. Serve and enjoy!

Chef’s secret

• Choose firm taro roots with no soft spots or mould. Selecting quality ingredients is crucial for a flavourful soup.
• Try adding different spices such turmeric, cumin, coriander or cayenne, depending on your tastes. Make sure the spices don’t overpower the taro.
• Purée until smooth to get the right creamy, velvety texture. If the soup is too thick, add chicken broth a bit at a time until you get the right consistency.

Wow your guests with this comforting, velvety Talkari-style soup for a culinary experience they won’t soon forget.