Prep time: 10 min
Cook time: 20 min
Difficult: Easy
Yield: 6 servings

Ingredients

4 Tablespoons (75 g) butter
2 cloves garlic, minced
1 onion, chopped
1 teaspoon finely minced ginger
1/2-1 teaspoon curry powder
500 g kumara, or sweet potato, peeled and chopped into small pieces
1 cup vegetable stock (also good with chicken stock)
3 cups milk (about)
salt and pepper to taste
1/4 cup of cream or coconut milk to garnish

Directions

Saute the onion, garlic, ginger, and curry in the butter in a large saucepan on medium heat until the onion is transparent. Toss in the chopped kumara and cook for 1-2 minutes without browning it. Add the stock, cover, and cook for 10 minutes, until tender.

Puree the soup, solids first, then begin to thin with the milk. When pourable, return to the pan and continue adding milk until the soup is a good consistency.

When ready to serve, reheat, then ladle into bowls. Swirl a Tablespoon full of cream or coconut milk into each bowl, and sprinkle a pinch of fresh minced cilantro or scallion on top.