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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Attributed to Ben Barker, owner of the Magnolia Grill in Durham, NC as printed in the Fresno Bee. 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:
1. Preheat oven to 400 degrees. Toss sweet pototoes in 2 tablespoons of melted butter, cover and bake for 30 minutes.
2. In 4-quart, heavy bottomed pan, heat 1/4 cup butter over medium heat. Add onion & carrots, stir, cover and cook 15 mins,.
3. Add garlic, ginger, chillies and curry, cook one minute.
4. Add roasted sweet potatoes, apples and stock, bring to a boil then reduce to a simmer and cook uncovered for 20-30 minute.
5. Cool. Puree soup in blender in batches. Whisk in coconut milk. (Soup may be prepared ahead to this point).
6. Re-warm soup over low heat. Season with salt, pepper and cidar vinegar.
7. In a skillet, saute shrimp in remaining butter. Add shrimp along with orange zest, cilantro, and raisins to soup. Keep warm.
8. Fold mango chutney into whipped cream and reserve.
9. Ladle soup into serving bowls, spoon a dollop of cream in center and sprinkle with toasted coconut (if desired).
10. Serve immediately.
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