Curried Sweet Potato Soup with Apricot

• 1 tablespoon butter
• 1 1/2 teaspoons curry powder, or to taste
• 1 large sweet potato (about 1 pound), peeled and cut into chunks
• 1 cup dried apricots (about 1 pound)
• Salt
• 1 quart chicken or other stock

1. Put the butter in a casserole or Dutch oven over medium-high heat; when the butter melts, add the curry and cook, stirring, for about 30 seconds.
2. Add the sweet potato and the apricots and cook, stirring occasionally, until well mixed, a minute or so.
3. Season with salt and add the stock.
4. Turn the heat to high and bring to a boil.
5. Cover and adjust the heat so that the mixture simmers.
6. Cook until the potatoes are very tender, 20 to 25 minutes.
7. If time allows, cool.
8. Put the mixture, in batches if necessary, in a blender and puree until smooth, adding a little water or stock if necessary if the mixture is too thick.
9. The recipe can be prepared a day or two in advance up to this point, cooled, and then chilled or reheated to serve.

butter, curry powder, sweet potato, salt, chicken

Taken from www.epicurious.com/recipes/food/views/curried-sweet-potato-soup-with-apricot-386574 (may not work)