Sweet Potato Soup (Curried Kumara Soup)

1. 1

   In a large saucepan saute onion, garlic, ginger and curry in butter over medium heat until onion is softened, about 5 minutes. Add the sweet potato and cook 1 or 2 minutes without browning. Add the stock and cover. Cook about 10 minutes, until tender.

2. 2

   Puree the soup with an immersion blender, if available. If not pour solids into a regular blender and puree. Return to pot and thin with milk. Only add enough milk until soup reaches desired consistency.

3. 3

   When ready to serve, ladle soup into serving bowls. Swirl in a tablespoon of cream or coconut milk into each bowl. Sprinkle a pinch of fresh minced cilantro or minced scallion on top.

* Per serving · 4 servings · Values may vary.