Shrimp Curry Soup

Attributed to Ben Barker, owner of the Magnolia Grill in Durham, NC as printed in the Fresno Bee.

Ready In:
2hrs
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Cal Chef
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@Cal Chef
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"Attributed to Ben Barker, owner of the Magnolia Grill in Durham, NC as printed in the Fresno Bee."
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  1. Cal Chef
    Attributed to Ben Barker, owner of the Magnolia Grill in Durham, NC as printed in the Fresno Bee.
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