Curried Kumara Soup

Curried Kumara Soup 

No Count recipe

Serves 4
Points per serving 2 (original points)

1 tbsp oil to sauté the onions and kumara (no count use spray oil)
2 cloves garlic minced
1 onion chopped
1 teaspoon finely minced ginger

1/2-1 teaspoon curry powder  or to taste
1 pound (500 g) kumara (NZ sweet potato available from Sainsbury), or other sweet potato if you can’t find kumara, peeled and chopped into small pieces
1 litre vegetable stock (also good with chicken stock)
salt and coarse ground black pepper to taste

Sauté the onion, garlic, ginger, and curry in the oil 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 2 cups of stock, cover, and cook for 10 minutes, until tender. 

Puree the kumara and stock mixture, thin with the extra stock if needed. When pourable, return to the pan and continue adding stock until the soup is a good consistency.
When ready to serve, reheat, then ladle into bowls.