Made this today for a friend recovering from oral surgery and she proclaimed it the best soup she'd ever eaten -- perhaps she's exaggerating, but I must admit that I tasted it myself and it was pretty darn tasty!
32 ounces chicken broth
5 sweet potatoes peeled and chopped into large pieces
1 tablespoon grated ginger
1 tablespoon curry powder
Bring this all to a boil and lower slow boil. Once the sweet potatoes are cooked through, either use an immersion blender or a blender to liquify the soup. Let it cook on high heat for 10 more minutes to reduce and thicken a bit.
Enjoy!
