Curried Kumara Soup

Serves: 4–6

Ingredients

• 112 g butter
• 3 cloves garlic, crushed
• 1 1/2 tsp curry powder
• 750 g kumara, peeled and sliced 1 cm thick
• 2 1/4 cups water
• 3 tsp instant chicken stock
• 4 1/2 cups milk
• 1/4 cup cream (optional)

Instructions

1. In a large saucepan, melt the butter and add crushed garlic and curry powder.
2. Add kumara slices and cook for 1–2 minutes, stirring to coat, without browning.
3. Add water, cover, and cook for 10 minutes or until kumara is tender.
4. Stir in chicken stock, then purée the soup using a blender or stick mixer.
5. Gradually thin with milk and stir until smooth.
6. Add cream if using and gently reheat without boiling.

Variation

Replace kumara with the same weight of parsnip for a different but equally delicious soup.