Curried Kumara and Apple Soup

Heat the oil in a large saucepan and cook onion over a medium heat until soft. Stir in the curry paste and cook for 1 minute longer. Add the apples and the kumara to the pan, season and stir over medium-high heat for 2-3 minutes. Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 40 minutes or until the kumara are tender. Use a slotted spoon to crush some of the kumara against the side of the saucepan. This will give a chunky style soup. If a smooth soup is desired, allow to cool a little then ladle into a food processor and blend until smooth. Do this in 2 or 3 lots.

Return to the saucepan and bring back to the boil.

To serve: Julienne or thinly slice the apple. Divide the soup between warm soup bowls. Top with a dollop of crème fraîche, a stack of sliced apple and a sprinkling of chives.