Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

2 Pounds Sweet Potatoes

4 Chopped Green Onions

14 Ounces Chicken Broth

1 Cup Whipping Cream

1 Teaspoon Curry Powder

½ Teaspoon Sea Salt

½ Teaspoon Freshly Ground Pepper

Preheat the oven to 425° F. Poke the potatoes in several places with a knife and bake the potatoes for 40 minutes or until tender. Remove potatoes from the oven and halve the potatoes lengthwise. Scoop the flesh into a food processor and add the onions and 7 ounces of the chicken broth. Process until smooth. Transfer the potatoes, cream and the remaining broth to a large saucepan. Cook over a medium high heat. Stir occasionally and then stir in curry powder, salt and pepper. Serves 4

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