2 cloves garlic
1-2 tsp curry powder (I also add extra cumin because I like it)
500g kumara (US=a type of yam)
1 1/2 cups water
2 tsp instant chicken stock
about 3 cups milk
1/4 cup cream (optional – but realy good)
Add the crushed garlic and curry powder to the butter in a large suacepan. Peel the kumara and slice to about 1 cm thick. Cook in the butter, without browning, for 1-2 minutes and then add the water. Cover and cook for 10 minutes until tender. Stir in the chicken stock, then blend, thinning as you do so with the milk. Add the cream and reheat without boiling.