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Sweet Potato Curry Soup

Sweet Potato Curry Soup

  • 2 pounds sweet potatoes
  • 1 14-ounce can of chicken broth
  • 3 green onions, chopped finely
  • 1 cup whipping cream
  • 1 teaspoon curry powder

Wash the sweet potatoes. Prick them with a fork and bake at 425 degrees until they are soft. The time will vary on the size of your potatoes. Once they are cooked and cooled slightly, scoop out the insides and put them in a blender. Add half of the chicken broth and all the chopped onions. Blend until the mixture is smooth. Add the rest of the broth, the whipping cream, and curry powder. Blend until combined. Heat on the stove and serve. Or you can put it in a crock pot to warm up at your event.

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