1 onion (Ettrick Gardens)
2 cloves garlic (Ettrick Gardens)
2 tsp curry powder
400g yams (Oamaru Organics)
500ml vegetable stock
Olive oil (Dunford Grove)
¼ cup cream
Roughly chop the onion and garlic. Wash and roughly chop the yams to a similar size.
Heat a pot on a moderate heat and add a drizzle of olive oil. Sautee the onion and garlic until softened and without colour, add the yams and continue to cook for a minute before adding the curry powder. Keep cooking for a further minute until the curry powder is fragrant and then add the vegetable stock
Bring the pot to a boil and then reduce to a simmer. Cook until the yams are soft. Allow the soup to cool to room temperature before blending till smooth and add the cream.
Warm gently and check seasoning. Add salt and pepper to taste and then serve