Curried Sweet Potato Soup With Apricots

Ingredients

• 1 tablespoon butter
• 2 teaspoons curry powder, or to taste
• 1 big or 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into chunks
• 1 cup dried apricots, about 1/2 pound
• Salt
• 4 cups chicken or other stock

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    398 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 78 grams carbohydrates; 9 grams dietary fiber; 41 grams sugars; 10 grams protein; 14 milligrams cholesterol; 443 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Melt the butter in a casserole or a Dutch oven over medium-high heat. Add the curry, and stir for about 30 seconds. Add the sweet potatoes and apricots, and cook, stirring occasionally, until they are well mixed, a minute or so.
2. Season with salt. Add the stock. Turn the heat to high, and bring to a boil. Cover, and reduce heat to a simmer. Cook until the sweet potatoes are very tender, 20 to 30 minutes. If time allows, cool.
3. Place mixture, in batches if necessary, into a blender, and pur�e until smooth. Thin with water or stock if necessary. (The recipe can be prepared a day or two in advance up to this point, allowed to cool, and then refrigerated.) To serve, reheat, and adjust seasoning.