Heat oil in a large saucepan over medium heat. Add onion and cook until starting to turn golden brown, about 4 min.
Stir in curry powder and cook 1 min. Add potato, broth and 2 cups (500 mL) water. Bring to a boil. Reduce heat and simmer until potato is tender, 10 to 12 min. Remove from heat and stir in spinach and cream.
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