You will need:

50g butter
2 cloves garlic
1/2 - 1tsp curry powder
500 gm kumara
11/2 cups water
2 tsp instant chicken stock
about 3 cups milk
1/4 cup cream (optional)

Add the crushed garlic and curry powder to the butter in a large saucepan
Peel kumara and slice 1cm thick. Cook in the butter without browning, for 1 - 2 minutes then add water and stock. Cover and cook until tender.

Puree, thinning with milk to the desired consistency.
Add cream and reheat without boiling
(Variation: Replace kumara with the same weight of parsnip. Different, but equally delicious)

Note Recipe supplied form the "apple lady" Margaret Bridgart who loves this soup made with Shaplands Sweet Potatoes!