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
