Shrimp Curry Soup Recipe

Name: Shrimp Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1110

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 lbs sweet potatoes, peeled and cubed, 1/2 cup butter, 1 onion, sliced, 2 carrots, sliced, and more.

Yes, Shrimp Curry Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Curry Soup

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