CURRIED SWEET POTATO SOUP WITH SHRIMP AND TOASTED COCONUT
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.
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intazar gill
[email protected]This soup was a disaster! The shrimp were mushy and the sweet potatoes were undercooked. The curry flavor was also very overpowering. I would not recommend this recipe to anyone.
Shazab Mallhi
[email protected]This soup was a bit bland for my taste. I think I would add more curry powder and some other spices next time. The shrimp were also a bit overcooked. However, the sweet potatoes were cooked perfectly and the coconut milk added a nice creaminess. Over
Suren Tamang
[email protected]I made this soup in my slow cooker and it turned out great! The flavors had plenty of time to meld together and the soup was so creamy and delicious. I served it with some crusty bread and it was the perfect meal for a cold winter day.
Mohammed Bashiir
[email protected]This soup was a bit too spicy for my taste, but I think that's because I used a hotter curry powder than the recipe called for. Other than that, the soup was very flavorful and the shrimp were cooked perfectly. I would recommend this recipe to anyone
Brayden Hicks
[email protected]I was a bit hesitant to try this soup because I'm not a big fan of curry. However, I was pleasantly surprised by how much I enjoyed it. The curry flavor was very mild and the coconut milk added a nice sweetness. I would definitely make this soup agai
Ismail Hossain
[email protected]This soup was delicious! The sweet potatoes were soft and flavorful, and the shrimp were cooked perfectly. The curry flavor was not too overpowering, and the coconut milk added a nice creaminess. I would definitely recommend this recipe.
Sardar Umair
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved the creamy texture and the flavorful broth. I will definitely be making this soup again for future gatherings.
Rokon Yt
[email protected]This soup was easy to make and packed with flavor. The shrimp were plump and juicy, and the sweet potatoes were perfectly cooked. I would highly recommend this recipe to anyone looking for a quick and easy weeknight meal.
PinkUnicornSniper
[email protected]I loved the combination of sweet potatoes, shrimp, and coconut in this soup. It was a unique and delicious dish that I will definitely be making again.
nyiransenga mary
[email protected]This soup was a hit with my family! The flavors were perfectly balanced and the shrimp were cooked to perfection. I will definitely be making this again.