Sweet Potato Soup With Curried Cheese Crisps



  1. Preheat oven to 425 F.
  2. Scrub potatoes and pierce in several places.
  3. Microwave potatoes on high for 10 minutes, turning once halfway through cooking.
  4. Halve potatoes lengthwise.
  5. Hold with an oven mitt, then scoop flesh into a food processor.
  6. Add onions and half of the broth to food processor.
  7. Cover and process until smooth.
  8. Transfer pureed potatoes to a saucepan.
  9. Add remaining broth and cream and cook over medium-high heat, stirring occasionally, until heated through.
  10. Stir in 3/4 teaspoon of the curry powder, salt, and pepper.
  11. For cheese crisps, lightly coat a large baking sheet with cooking spray, or cover baking sheet with parchment paper.
  12. In a bowl toss together cheese and remaining 1/4 teaspoon curry powder.
  13. Evenly divide into 8 mounds, 2 inches apart, on baking sheet.
  14. Flatten mounds slightly.
  15. Bake 4 to 5 minutes, until melted and beginning to brown around edges.
  16. Remove from baking sheet with a metal spatula.
  17. Sprinkle with paprika.
  18. Serve cheese crisps with soup.