Curried Kumara Soup

Description
Serve hot to 4 to 6 as a "slightly sweet and very mouth watering" first course soup. 4 servings

Ingredients

 * 4 tbsp butter
 * 2 garlic cloves minced
 * 1 onion chopped
 * 1 tsp finely-minced ginger
 * ½ – 1 tsp curry powder
 * 1 lb kumara or sweet potato peeled, and chopped into small pieces
 * 1 cup vegetable stock (also good with chicken stock)
 * 3 cups milk - (about)
 * salt to taste
 * freshly-ground black pepper to taste

Garnish

 * ¼ cup cream or coconut milk
 * minced cilantro or scallions

Directions

 * 1) Saute the onion, garlic, ginger, and curry in the butter in a large saucepan on medium heat until the onion is transparent.
 * 2) Toss in the chopped kumara and cook for 1 to 2 minutes without browning it.
 * 3) Add the stock, cover, and cook for 10 minutes, until tender.
 * 4) Puree the soup, solids first, then begin to thin with the milk.
 * 5) When pourable, return to the pan and continue adding milk until the soup is a good consistency.
 * 6) When ready to serve, reheat, then ladle into bowls.
 * 7) Swirl a tablespoon full of cream or coconut milk into each bowl, and sprinkle a pinch of fresh minced cilantro or scallion on top.