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Cold-snap curried kumara soup

Name: Cold-snap curried kumara soup
Yield: 4
Ingredients: 2 Tbsp Olive oil; 1 Onion, chopped roughly; 2 Garlic cloves, crushed; 1 Tbsp Grated ginger; 2 Tbsp Mild curry powder; 500 g Golden kumara, peeled and cut into chunks (Main); 1 Ltr Chicken stock; 250 ml Coconut milk; ½ cup Greek yoghurt; 1 Tbsp Chopped chives

for 4 people

Babiche Martens

Angela Casley

Food writer for Viva

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This cold snap has seen the soup pot back on the stove. The latest favourite in our house is this curried kumara soup which is extra delicious with a dollop of yoghurt on the top.

2 Tbsp	Olive oil
1	Onion, chopped roughly
2	Garlic cloves, crushed
1 Tbsp	Grated ginger
2 Tbsp	Mild curry powder
500 g	Golden kumara, peeled and cut into chunks (Main)
1 Ltr	Chicken stock
250 ml	Coconut milk
½ cup	Greek yoghurt
1 Tbsp	Chopped chives

Into a large pot place the oil and warm through. Add the onion, garlic and ginger, cooking for 3 or 4 minutes to soften slightly. Stir through the curry powder until fragrant.
Add the kumara and chicken stock. Bring to a simmer for 25 minutes or until the kumara is completely soft. Stir through the coconut milk for the last few minutes.
Blend until smooth. Reheat before serving with a dollop of yoghurt and fresh chives.