2 tablespoons olive oil
1 large onion, chopped
1-2 tablespoons red curry paste
3 apples, peeled, cored and roughly chopped
750 grams kumara, peeled and roughly chopped
5 cups vegetable or chicken stock
crème fraîche or sour cream to serve
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.