|Soup served with a salmon millet cake topped with gingered tomato marmalade|
1 T unsalted butter (I use whatever butter is at hand)
1 large sweet onion, diced
1 T curry powder
2 medium yams or sweet potatoes (about 1 1/3 lbs total) peeled and diced
4 cups reduced sodium vegetable broth
½ cup half and half cream
Melt the butter in a saucepan over medium heat. Add onion, curry powder and ¼ tsp pepper. Stir until aromatic, about 5 minutes. Add sweet potatoes and broth. Simmer, covered, until vegetables are tender, about 30 minutes.
Transfer to blender, puree until smooth. Stir in ½ and ½. Season to taste, garnish with chives.