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How to make it

  • In large saucepan over medium low heat combine oil, garlic, onion and curry powder.
  • Cook stirring frequently for 5 minutes then add tomatoes, potato, broth, mint and sugar.
  • Bring to a boil then reduce heat and simmer covered for 45 minutes.
  • Puree in several batches in a blender then stir in cream and let soup mixture cool.
  • Season with salt, white pepper and additional sugar if needed.
  • Cover and chill 2 hours or up to 2 days.
  • Serve cold with a dollop of sour cream and fresh mints.

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