CURRIED SWEET POTATO SOUP W/SHRIMP & TOASTED COCONUT

CURRIED SWEET POTATO SOUP W/SHRIMP & TOASTED COCONUT image

Yield 8

Number Of Ingredients 19

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2 lbs. sweet potatoes, peeled & cut into 1 inch chunks
1/2 cup butter
1 onion, peeled & sliced
2 carrots, peeled & sliced
1/2 cup choppes garlic
1/2 cup peeled, chopped fresh ginger
1-2 jalapenos sliced, w/seeds to taste
1/4 cup cury powder
1 large tart apple,peeled, cored and diced
1 quart (4 cups) low or no-sodium chicken broth
1 (13.5 oz.) can unsweetened coconut milk
salt & freshly ground black pepper, to taste
cider vinegar to taste
1/2 lb. med. shrimp, peeled and devined, or bay scallops, muscle removed
zest of orange
1/3 cup chopped, fresh cilantro leaves
1/4 cup raisins
1/3 cup heavy cream, lightly whipped until soft peaks form
1/2 cup unsweetened shredded coconut, lightly toasted

Steps:

Preheat oven 450 F. Toss sweet potatoes in TBS. melted butter, cover & bake for 30 min. In a 4-quart heavy bottom pan, heat 1/4 cup butter over med. heat. Add onions & carrots, cover and cook for 15 min., stirring occasionally until veges are softened. Add garlic, ginger, chilis & cury:cook 1 min., and stir in roasted potatoes & apple chunks. Add stock, bring to boil & reduce to a simmer. Cook uncovered for 20-30 min., or until veges are tender. Cool, puree soup in blender or processor in batches. Whick in coconut milk. Soup may be prepared ahead to this point. Re-warm soup over med. heat, stirring. Season salt , pepper, cider vinegar. In a heavy bottom skillet,saute shrimp or scallops in remaining butter. Add orange zest, shrimp, cilantro & raisons to soup. Keep warm. Fold mango chutney into whipped cream & reserve. Ladle soup into serving bowls and spoon a dallop of mango chutney whipped cream into center of each. Sprinkle w/toasted coconut, if desired & serve immediately.