Shrimp Curry Soup
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Attributed to Ben Barker, owner of the Magnolia Grill in Durham, NC as printed in the Fresno Bee.
- Ready In:
- 2hrs
- Serves:
- Units:
ingredients
- 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
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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