Curried Sweet Potato Crab Soup

Here is a first course we served at Thanksgiving that makes a great addition to any meal this time of year. Maple roasted sweet potatoes were combined with a home made shellfish stock and a touch of curry to yield a creamy familiar fall taste with an exotic twist. A topping of roasted corn, fresh crab meat, fresh chive and pomegranate is the perfect finish to this amazing starter.

Curried Sweet Potato Crab Soup

  • 4 sweet potatoes, peeled and split lengthwise (about 1.5-2 pounds)
  • 2 Tbs maple syrup
  • 2 Tbs olive oil
  • 2 tsp. salt
  • 1 tsp. fresh ground black pepper
  • 1 qt. shellfish or light chicken stock
  • ½ cup onion, diced
  • ¼  cup celery, diced
  • ¼ cup carrot, diced
  • 1 Tbs butter
  • 1 Tbs flour
  • ½ tsp. mace
  • ½ tsp. cinnamon
  • ½ tsp. fresh ground ginger
  • 1 Tbs curry powder
  • 1 Tbs fresh crab (for garnish)
  • Fresh chive (for garnish)
  • 1 Tbs roasted corn (for garnish)
  • 1 tsp. fresh pomegranate seeds (for garnish)

Preheat the oven to 350 degrees F. Place the sweet potatoes in a baking dish and drizzle with maple syrup, olive oil, salt and pepper. Roast until fork tender, remove and cool. Puree the sweet potatoes and remove any large lumps by running through a food mill or coarse sieve. Heat the butter in a stockpot over medium heat. Add the onions and cook for two to three minutes. Add the celery and carrots. Add the flour and cook for another two minutes. Add the stock and spices and bring to a boil, reduce to a simmer and add the sweet potato puree. Using an immersion blender or in batches in a food processor puree the mixture yntuil smooth. Garnish with crab and pomegranate seeds.

 

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