Curried Sweet Potato Soup With Shrimp and Toasted Coconut - Restaurant Association of Nova Scotia

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)