|Sweet Potato Soup with Dried Apricots
1 tablespoon butter
1 tablespoon curry powder
1 1/2 pounds sweet potatoes, peeled and chopped
1 cup dried apricots (about 1/2 pound)
4 cups chicken stock
Add the butter to a large pot, and melt over medium-high heat. Pour in the curry powder and still well for about 30 seconds. Toss in the sweet potatoes and apricots, stir well, and cook for about a minute.
Sprinkle in a pinch of salt and then pour in the stock. Bring to a boil then cover, reduce heat to medium-low, and simmer. Cook for 20 to 30 minutes, or until the sweet potatoes are very tender.
Puree the soup with an immersion blender, or in a blender. You might need to do it in batches if using a blender. Season to taste with salt. - serves 4 - Adapted from The New York Times