50g butter2 cloves garlic1/2 - 1tsp curry powder500 gm kumara11/2 cups water2 tsp instant chicken stockabout 3 cups milk1/4 cup cream (optional)
Add the crushed garlic and curry powder to the butter in a large saucepanPeel 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!