Ingredients
- SOUP-Curried Sweet Potato soup with shrimp and toasted coconut
- 25 1 15 cooking time 1 hour, 15 min which includes baking time for sweet potatoes.
- 2 2 1 lbs sweet potatoes, peeled and cut into 1 inch chunks
- 1/2 1/2 1/2 c butter
- 1 1 1 onion, peeled and sliced
- 2 2 2 carrots, peeled and sliced
- 1/2 1/2 1/2 c chopped garlic
- 1/2 1/2 1/2 c peeled, chopped fresh ginger
- 1 2 1 2 to or 2 jalapenos sliced, with seeds, to taste
- 1/4 1/4 1/4 cup curry powder, for example Madras curry blend
- 1 1 1 large tart apple, peeled, cored and diced.
- 1 1 1 qt (4 cups) low or no sodium chicken broth
- 13.5 13.5 can 13.5 oz can unsweetened coconut milk
- to and fresh pepper to taste
- 1/2 1/2 1/2 pd medium shrimp, peeled and deveined, or bay scallops, muscle removed.
- 1 Zest of 1 orange
- 1/3 1/3 1/3 c chopped, fresh cilantro leaves
- 1/4 1/4 1/4 c raisins
- 2 2 2 tb mango chutney, chopped fine
- 1/3 1/3 1/3 c heavy cream, lightly whipped until soft peaks form
- 1/2 1/2 1/2 c unsweetened lightly toasted shredded coconut.
- to 400 2 30 degrees. Toss sweet potatoes in 2 TB melted butter, cover and bake for 30 minutes.
- Cool, puree soup in blender or processor in batches.
- to in coconut milk. Soup may be prepared ahead to this point.
- Re-warm soup over low heat, stirring. Season with salt, pepper and cider vinegar.
- In a heavy bottom skillet, sauté shrimp or scallops in remaining butter.
- to orange zest, shrimp, cilantro and golden raisins to soup.
- Keep warm.
- Fold mango chutney into whipped cream and reserve.
- Ladle soup into serving bowls and spoon a dollop of mango chutney whipped cream in center of each. Sprinkle with toasted coconut, if desired. Serve immediately.
- 8 8 servings.
- Great flavor. Wood be great as using chicken or with skewers. Over rice
- Had reduced and was more like a nice sauce or gravy.
- to over rice with chutney and raisins on side to add. With bread.
Preparation
Step 1
SOUP-Curried Sweet Potato soup with shrimp and toasted coconut
Prep 25 min./ cooking time 1 hour, 15 min which includes baking time for sweet potatoes.
2 lbs sweet potatoes, peeled and cut into 1 inch chunks
½ c butter
1 onion, peeled and sliced
2 carrots, peeled and sliced
½ c chopped garlic
½ c peeled, chopped fresh ginger
1 or 2 jalapenos sliced, with seeds, to taste
¼ cup curry powder, for example Madras curry blend
1 large tart apple, peeled, cored and diced.
1 qt (4 cups) low or no sodium chicken broth
13.5 oz can unsweetened coconut milk
salt and fresh pepper to taste
½ pd medium shrimp, peeled and deveined, or bay scallops, muscle removed.
Zest of 1 orange
1/3 c chopped, fresh cilantro leaves
¼ c raisins
2 tb mango chutney, chopped fine
1/3 c heavy cream, lightly whipped until soft peaks form
½ c unsweetened lightly toasted shredded coconut.
Preheat oven to 400 degrees. Toss sweet potatoes in 2 TB melted butter, cover and bake for 30 minutes.
In a 4 qt heavy bottom pan heat ¼ c butter over medium heat. Add onion and carrots, cover and cook 15 minutes, stirring occasionally until vegetables are softened. Add ginger, garlic, chilies and curry; cook 1 minute and stir in roasted sweet potatoes and apple chunks. Add stock, bring to a boil and reduce to a simmer. Cook, uncovered for 20-30 minutes, or until vegetables are very tender.
Cool, puree soup in blender or processor in batches.
Whisk in coconut milk. Soup may be prepared ahead to this point.
Re-warm soup over low heat, stirring. Season with salt, pepper and cider vinegar.
In a heavy bottom skillet, sauté shrimp or scallops in remaining butter.
Add orange zest, shrimp, cilantro and golden raisins to soup.
Keep warm.
Fold mango chutney into whipped cream and reserve.
Ladle soup into serving bowls and spoon a dollop of mango chutney whipped cream in center of each. Sprinkle with toasted coconut, if desired. Serve immediately.
Makes 8 servings.
Great flavor. Wood be great as using chicken or with skewers. Over rice
Had reduced and was more like a nice sauce or gravy.
Had over rice with chutney and raisins on side to add. With bread.