Curried Sweet Potato Soup

• 2 (14 1/2 oz.) cans chicken broth (less salt)
• 2 c. coarsely chopped onions
• 3 garlic cloves, minced
• 3 tsp. curry powder
• 2 tsp. paprika
• 1 (18 oz.) can sweet potatoes, chopped
• 1 (15 oz.) can garbanzo beans
• 1 (14 1/2 or 16 oz.) can whole tomatoes, cut up
• 2 Tbsp. frozen orange juice concentrate, thawed
• 1/3 c. chopped parsley

1. Bring 1/4 cup broth to a boil over medium-high heat.
2. Add onions and garlic and cook until liquid has almost evaporated. Add curry powder and paprika and stir to combine.
3. Add remaining broth and rest of ingredients except parsley.
4. Bring to boil and reduce heat and simmer for 20 minutes or until sweet potatoes begin to fall apart.
5. Mash any remaining chunks with spoon. Stir in parsley.
6. Makes 8 (1 cup) servings, 160 cal.; 0 cholesterol; 230 mg.
7. sodium; 490 mg. potassium.

chicken broth, onions, garlic, curry powder, paprika, sweet potatoes, garbanzo beans, tomatoes, orange juice concentrate, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=673689 (may not work)