CURRIED SWEET POTATO SOUP WITH SHRIMP AND TOASTED COCONUT

CURRIED SWEET POTATO SOUP WITH SHRIMP AND TOASTED COCONUT image

Yield 8 servings

Number Of Ingredients 20

2 pounds sweet potatoes, peeled and cut into 1 inch chunks
½ cup butter
1 onion, peeled and sliced
2 carrots, peeled and sliced
½ cup chopped garlic
½ cup peeled, chopped fresh ginger
1 or 2 jalapenos, sliced with seeds to taste
3 tablespoons curry powder
1 large tart apple, peeled, cored and diced
1 quart (4 cups) low- or no-sodium chicken broth
1 (14 ounce) can unsweetened (or lite) coconut milk
Salt and freshly ground black pepper to taste
Cider vinegar to taste
½ to 1 pound medium shrimp, peeled, deveined and chopped
Zest of 1 orange
1/3 cup chopped, fresh cilantro leaves
¼ cup raisins
2 tablespoons mango chutney, chopped fine
1/3 cup heavy cream, lightly whipped until soft peaks form
½ cup unsweetened shredded coconut, lightly toasted

Steps:

Preheat oven to 400 F. Toss sweet potatoes in 2 tablespoons melted butter, cover and bake for 30 minutes. In a 4-quart heavy-bottomed pan, heat 1/4 cup butter over medium heat. Add onion and carrots, cover and cook for 15 minutes, stirring occasionally until vegetables are softened. Add garlic, ginger, 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 to 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-bottomed skillet, sauté shrimp in remaining butter. Add orange zest, shrimp, cilantro and 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. Serve immediately.