SO Curried Sweet Potato Soup with Shrimp and Toasted Coconut

Curried Sweet Potato Soup with Shrimp and Toasted Coconut


1  Large red bell pepper

4  Large poblano peppers

1  Large jalapeno pepper

6  Slices thick-cut bacon, diced

2  Cups onion, chopped

1  Cup celery, chopped

1  Tablespoon garlic, minced

4  Tablespoons all-purpose flour

5  Cups chicken stock

2  Cups half and half

1  Cup whole milk

1  (15Ounce) can Louisiana sweet potatoes, drained and mashed 

2  Teaspoons salt

1  Teaspoon black pepper

1  Teaspoon dried thyme

1  Bay leaf

1  Teaspoon paprika

1  Tablespoon Creole mustard

2  Tablespoons Worcestershire sauce

1  (15 Ounce) can Louisiana cut sweet potatoes, cut into 1-inch dice

1 1/2  Pounds crawfish tails

Chopped scallions


Place bell pepper, pablano peppers, and jalapeno pepper on a foil-lined baking sheet and place under oven broiler on top rack. Turn peppers so that all sides blister and blacken. Remove peppers from the oven, place in a large bowl and cover tightly with plastic wrap so that the peppers steam. When peppers have cooled enough to handle, remove the blackened skins, stems, seeds and ribs and chop coarsely. Set aside. In a 6-quart, heavy-bottomed Dutch oven, cook bacon over low heat until crisp. Remove with a slotted spoon and drain on paper towels. (Bacon will be part of the garnish.) In remaining bacon fat, add onion, celery and garlic and cook until softened, 3-4 minutes. Whisk in flour and cook for one minute. Gradually whisk in chicken stock until flour mixture is smoothly incorporated into the stock. Add half and half, milk, mashed sweet potatoes and roasted peppers. Add salt, pepper, thyme, bay leaf, paprika, mustard, and Worcestershire sauce. Bring to a simmer and cook, stirring often, for 10-15 minutes. Add diced sweet potatoes and crawfish and allow to heat through, about 1-2 minutes. Just before serving, garnish with parmesan croutons, bacon and scallions Credits: Penelope Malcolm Americus, GA

Serving Size: 8

Cook Time: 20 minutes