Sweet Potato Soup with Curried Cheese Crisps

1. Preheat oven to 425°F. Scrub potatoes then pierce in several places with tip of knife. Microcook potatoes, on white paper towels, on 100% (high) power for 10 minutes or until tender, turning once halfway through cooking. Carefully halve potatoes lengthwise. Hold with an oven mitt, then scoop flesh into a food processor. Add onions and half the broth. Process until smooth.

2. Transfer pureed potatoes to a large saucepan. Add remaining broth and cream. Cook over medium-high heat, stirring occasionally, until heated through. Stir in 3/4 teaspoon of the curry powder and 1/4 teaspoon each salt and pepper.

3. Meanwhile, for crisps, lightly coat a large baking sheet with cooking spray or cover with parchment paper. In a small bowl toss together the cheese and remaining 1/4 teaspoon curry powder. Evenly divide in 8 mounds, 2 inches apart, on baking sheet; flatten mounds slightly. Bake 4 to 5 minutes, until melted and beginning to brown around edges. Cool slightly. Remove from baking sheet with a metal spatula. Sprinkle with paprika. Serve crisps with soup.