CURRIED SWEET POTATO SOUP WITH APRICOTS

Curried Sweet Potato Soup With Apricots image

Provided by Mark Bittman

Time 1h

Yield 4 servings

Number Of Ingredients 6

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

Steps:

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.
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.
Place mixture, in batches if necessary, into a blender, and purï¿½e 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.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 14 grams, Carbohydrate 46 grams, Fat 24 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 807 milligrams, Sugar 23 grams, TransFat 0 grams