Curried Sweet Potato Soup With Shrimp and Toasted Coconut

Ingredients
2 lb (1 kg) sweet potatoes, peeled and cut into 1-inch (2.5-cm) chunks
1/2 cup (125 ml) butter
1 onion, peeled and sliced
2 carrots, peeled and sliced
1/2 cup (125 ml) chopped garlic
1/2 cup (125 ml) chopped peeled fresh ginger
1 or 2 jalapeno peppers, sliced, with seeds, to taste
1/4 cup (50 ml) curry powder
1 large tart apple, peeled, cored and diced
4 cups (1 l) low- or no-sodium chicken broth
1 can (14 oz / 398 ml) unsweetened coconut
milk
Salt and freshly ground black pepper
Cider vinegar
1/2 lb (250 g) medium shrimp, peeled and deveined,
or bay scallops, muscle removed
Zest of 1 orange
1/3 cup (75 ml) chopped fresh cilantro leaves
1/4 cup (50 ml) raisins
2 tbsp (30 ml) mango chutney, chopped fine
1/3 cup (75 ml) heavy cream, lightly whipped until soft peaks form
1/2 cup (125 ml) unsweetened shredded coconut, lightly toasted (optional)

Directions
1. Toss sweet potatoes in 2 tbsp (30 ml) melted butter; cover and bake in 400 F (200 C) oven for 30 minutes.

2. In a 4-quart (4 l) heavy pan, heat 1/4 cup (50 ml) of the butter over medium heat. Add onion and carrots, cover and cook for 15 minutes, stirring occasionally, until vegetables are softened. Add garlic, ginger, jalapenos and curry; cook for 1 minute and then stir in roasted sweet potatoes and apple. Add broth, bring to a boil and reduce to a simmer. Cook, uncovered, for 20 to 30 minutes, or until vegetables are very tender. Let cool.
In a blender or food processor, puree soup in batches. Whisk in coconut milk. Soup may be prepared ahead to this point.

3. Rewarm soup over low heat, stirring. Season to taste with salt, pepper and cider vinegar.

4. In a heavy skillet, saute shrimp in remaining butter.
Add orange zest, shrimp, cilantro and raisins to soup. Keep warm.

5. Fold mango chutney into whipped cream and reserve. Ladle soup into serving bowls and spoon a dollop of mango chutney-whipped cream in centre of each. Sprinkle with toasted coconut, if desired. Serve immediately.  Makes 8 servings. 

Chef Ben Barker, NC