Curried Spinach Soup

Ingredients

• 49 oz chicken broth low-sodium canned
• 5 servings curry powder 
• 20 oz pkt spinach frozen
• 2 cups tiny shrimp shelled cooked
• 5 servings cup heavy whipping cream sour

Equipment

• bowl
• frying pan
• blender

Directions

1. To about 2 cups of the chicken broth add frozen spinach and bring to a boil over high heat, breaking spinach apart as it thaws. Whirl mixture in a blender until smooth, a portion at a time, then return to pan and add remaining broth. Season soup to taste with curry powder (start with 1 teaspooon) and bring to simmering on high heat, stirring occasionally.
2. Add shelled cooked tiny shrimp.
3. Serve soup in bowls and add sour cream to taste.