Sweet Potato Soup with Curried Cheese Crisps

2 lb. sweet potatoes
3 green onions, coarsely chopped
14 oz. can vegetable or chicken broth
1 C. heavy whipping cream
1 tsp. curry powder
1/4 tsp. each salt & freshly ground black pepper
2 oz. white cheddar cheese, shredded (1/2 C.)
paprika for garnish

Preheat oven to 425 degrees. Pierce potatoes in several places with a fork. Microcook on paper towels, on high for 10 min. or until tender, turning once. Halve potatoes lengthwise. Hold with oven mitt and scoop flesh into food processor. Add onions and half the broth. Process until smooth.
Transfer potatoes, cream, and remaining broth to a large saucepan. Cook over medium-high heat, stirring occasionally, until heated through. Stir in 3/4 tsp. curry powder and 1/4 tsp. each salt and pepper. Divide evenly among 4 serving bowls.

Meanwhile, for crisps, lightly coat a baking sheet with cooking spray. In a small bowl, toss cheese and remaining curry powder. Evely divide into 8 mounds, 2 in. apart, on baking sheet; flatten slightly. Bake 4-5 min., until melted and beginning to brown. Cool slightly; remove with metal spatula. Sprinkle with paprika and serve with soup.