Curried Sweet Potato Soup With Apricots

• 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
• 4 cups chicken or other stock

1. Melt the butter in a casserole or a Dutch oven over medium-high heat.
2. Add the curry, and stir for about 30 seconds.
3. Add the sweet potatoes and apricots, and cook, stirring occasionally, until they are well mixed, a minute or so.
4. Season with salt.
5. Add the stock.
6. Turn the heat to high, and bring to a boil.
7. Cover, and reduce heat to a simmer.
8. Cook until the sweet potatoes are very tender, 20 to 30 minutes.
9. If time allows, cool.
10. Place mixture, in batches if necessary, into a blender, and puri 1/2e until smooth.
11. Thin with water or stock if necessary.
12. (The recipe can be prepared a day or two in advance up to this point, allowed to cool, and then refrigerated.)
13. To serve, reheat, and adjust seasoning.

butter, curry powder, big, dried apricots, salt, chicken

Taken from cooking.nytimes.com/recipes/274 (may not work)