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Curried Sweet Potato Soup with Shrimp and Toasted Coconut

2006 SOUP WINNER

Ingredients:

1/2 cup butter, in all
1 onion, peeled and sliced
2 carrots, peeled and sliced
1/2 cup chopped garlic
1/2 cup fresh ginger, peeled and chopped
1 or 2 jalapeños with seeds, sliced, to taste
1/4 cup curry powder
2 pounds canned Louisiana sweet potatoes, drained and cut into chunks
1 large tart apple, peeled, cored and diced
4 cups (1 quart) low- or no-sodium chicken broth
1 (13.5-ounce) can unsweetened coconut milk
Salt and freshly ground black pepper, to taste
Cider vinegar, to taste
1/2 pound medium shrimp, peeled and deveined
Zest of 1 orange
1/3 cup fresh cilantro leaves, chopped
1/4 cup raisins
1/3 cup heavy cream
2 tablespoons mango chutney, chopped fine
1/2 cup unsweetened shredded coconut, lightly toasted (optional)

Instructions:

In a 4-quart heavy-bottomed pan, heat 1/4 cup butter over medium heat. Add onion and carrots, cover and cook 15 minutes, stirring occasionally, until vegetables are softened. Add garlic, ginger, jalapeños and curry; cook 1 minute; then stir in sweet potatoes and apple chunks. Pour in chicken stock, bring to a boil and reduce heat. Simmer, uncovered, for 20 to 30 minutes, until vegetables are very tender. Allow soup to cool, then purée soup in a blender or food processor in batches. Whisk in coconut milk. Note: soup may be prepared ahead to this point.

Reheat soup over low heat, stirring frequently. Season with salt, pepper and cider vinegar. In a heavy-bottomed skillet, sauté shrimp in remaining 1/4 cup butter.

Add orange zest, shrimp, cilantro and raisins to soup. Keep warm.

Whip heavy cream lightly until soft peaks form. Fold in mango chutney. 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.

Variations:

If fresh shrimp are not available, 1/2 pound bay scallops, muscle removed, can be substituted

Credits:

Peter Halferty
Corpus Christi, TX

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