SHRIMP CURRY SOUP

Shrimp Curry Soup image

Provided by Cal Chef

Categories Asian

Time 2h

Yield 8 serving(s)

Number Of Ingredients 21

2 lbs sweet potatoes, peeled and cubed
1/2 cup butter
1 onion, sliced
2 carrots, sliced
1/2 cup garlic, chopped
1/2 cup fresh ginger, chopped
1 -2 jalapeno, diced
1/4 cup curry powder
1 large tart apple, diced
4 cups chicken broth
13 1/2 ounces unsweetened coconut milk
cider vinegar
salt
pepper
1/2 lb medium shrimp, peeled and deveined
1 orange, zest of
1/3 cup fresh cilantro, chopped
1/4 cup raisins
2 tablespoons mango chutney
1/3 cup heavy cream, whipped to soft peaks
1/2 cup unsweetened dried shredded coconut, lightly toasted

Steps:

Preheat oven to 400 degrees. Toss sweet pototoes in 2 tablespoons of melted butter, cover and bake for 30 minutes.
In 4-quart, heavy bottomed pan, heat 1/4 cup butter over medium heat. Add onion & carrots, stir, cover and cook 15 mins,.
Add garlic, ginger, chillies and curry, cook one minute.
Add roasted sweet potatoes, apples and stock, bring to a boil then reduce to a simmer and cook uncovered for 20-30 minute.
Cool. Puree soup in blender in batches. Whisk in coconut milk. (Soup may be prepared ahead to this point).
Re-warm soup over low heat. Season with salt, pepper and cidar vinegar.
In a skillet, saute shrimp in remaining butter. Add shrimp along with orange zest, cilantro, and raisins to soup. Keep warm.
Fold mango chutney into whipped cream and reserve.
Ladle soup into serving bowls, spoon a dollop of cream in center and sprinkle with toasted coconut (if desired).
Serve immediately.