Make a festive fall soup in no time with this easy recipe

from Elizabeth W. Gift Baskets!

This spirited soup would make a great first course for Thanksgiving dinner or partner to a turkey sandwich on the day after. As you can see in the photo, I like it very thick… almost like pureed potatoes. If you like it thinner, just add more broth.

INGREDIENTS

2 pounds sweet potatoes, baked

3 scallions, coarsely chopped

1 ¾ cups vegetable or chicken broth

1 cup heavy cream

1 teaspoon curry powder

DIRECTIONS

1. Halve the potatoes lengthwise and scoop the flesh into a food processor. Add the scallions and half the broth. Process until smooth.

2. Transfer potato puree, cream, and remaining broth to a large saucepan. Cook over medium heat, stirring occasionally, until heated through. Stir in the curry powder and ¼ teaspoon each salt and pepper. Ladle into bowls. Garnish with more curry powder and sliced scallions, if desired, and serve hot.

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