Ingredients

1kg gold kūmara, peeled and cut in chunks
1 large onion, chopped
2 cloves of garlic, crushed and chopped
2 tablespoons olive oil
2 tablespoons of flour
½ teaspoon curry powder
2 ½ teaspoon paprika
¼ teaspoon nutmeg
Grind of black pepper
3 cups of vegetable stock
1 cup water
Salt to taste

Method

Heat the oil in a large pot then add the onion and garlic. Cook until softened

Add the kūmara and the flour and mix

Add the spices, salt, pepper, stock and water to the pot, mix then simmer for 40 minutes or put the whole lot into a slow cooker and cook on high for 4 hours or low for 5 hours

When the kūmara is tender, puree the soup until smooth

Adjust the consistency to suit with extra stock or water