Curried Sweet Potato and Apricot Soup

From: Mark Bittman/New York Times

Bittman suggests topping the soup with some chestnuts sauteed in butter. I did not do that, but I could imagine a topping like that going well with this dish. I love thick, creamy soups, especially those that don't use a lot of cream or butter to attain that consistency. I tasted a few spoonfuls out of the bowl and know this will be a satisfying lunch tomorrow. Also, it's quick and super easy. I used 2 tsp of a sweet curry powder, and it provided a mild curry flavor. I might increase the amount of curry next time, but adjust to taste and the type of curry you're using.

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 to taste
4 cups chicken or other stock

Method

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 purée 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.

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