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Sauté onion, garlic and ginger. When onions soften and become translucent, stir in curry powder and tomato paste and cook for a minute more.
Stir in broth. Add chicken and bring to a boil. Reduce heat, cover and simmer until chicken is tender.
Use two forks to shred the cooked chicken in the soup.
Add carrot and drained potatoes. Simmer until potatoes are heated through and carrots are tender.
Blend in cream. Season with salt and pepper to taste.
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