1 large kumara, chopped
1 onion, chopped
1 large potato, chopped
1½ tsp hot curry powder
3 cups liquid chicken stock
1 cup milk
salt, to taste
1. Melt the butter in a saucepan. Add kumara, onion, potato and curry powder. Cook until onion is clear.
2. Stir in stock and bring to the boil. Simmer gently until vegetables are tender.
3. Purée in a food processor or blender until smooth. Add the milk and salt.
4. Reheat until almost boiling. Serve garnished with chives.