Prep 15 mins
Cook 30 mins
I have this cooking on the stove right now. It has become a real favourite with us and is cheap to make and filling. Kumara are a native sweet potato to New Zealand - if you're unable to find that any other sweet potato or pumpkin could be substituted, although the flavour may not be the same. Do not let the curry powder overpower the flavours in the soup. This is a yellow curry powder, the type our mothers would have used when we were children.
- 1 kg gold kumara
- 1 large leek
- 300 g bacon bits
- 1 grated carrot
- 1 liter chicken stock (or 2 stock cubes and water)
- 1 teaspoon mild indian curry powder
- 25 g butter
- Peel, cut in chunks kumara and boil until soft in stock liquid, along with grated carrot, curry powder and salt.
- Do not discard the cooking liquid.
- In the meantime gently cook leek in the butter. Do not brown or it will lose it's sweetness.
- Put to one side and slightly brown off bacon.
- Once kumara is cooked, mash in the liquid, or use a food processor to puree.
- Add bacon and leek and cook gently for 15 minutes for flavours to meld.