Sweet potatoes Soup

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2 tablespoons curry powder, 1 kg sweet potato cut into cubes, 2 onions chopped, 1 liter vegetable or chicken broth, 200 ml milk, 400g drained canned chickpeas, salt, pepper, 4 tablespoons cream

Heat a little bit of oil in a large pot on the stove. Add the onion and the potatoes, leave for 5 minutes, then add the curry, broth and milk and bring to a boil. Reduce temperature and let it boil for 20 minutes until potatoes are done. Add the cream and then put the soup in a food processor and mix it. Add the chickpeas, season with salt, pepper and a little bit of balsamic vinegar and serve.