Bombay Soup

1 teaspoon butter or margarine
1 teaspoon garlic, crushed
1/2 teaspoon curry powder
1/4 cup steamed mashed yam or sweet potato
1 cup defatted chicken broth
1/2 cup evaporated skim milk
salt and pepper to taste
2 steamed asparagus spears, cut into pieces

In small saucepan, melt butter. Add garlic and curry powder and saute until garlic is soft. Add yam and broth. Bring to boil, stirring constantly. Stir in milk and heat without boiling. Adjust seasonings to taste. Garnish with asparagus.