Sweet Potato Mulligatawny
- Yield: 12 servings
- 1/2cup (1 stick) butter
- 4cups chopped yellow onions
- 2cups chopped red bell peppers
- 1/4cup finely chopped jalapeno chiles
- Kosher salt to taste
- 1/4cup minced garlic
- 1/4cup minced ginger
- 2tablespoons cumin seeds, toasted and ground
- 3tablespoons coriander seeds, toasted and ground
- 1/4cup curry powder
- 1/2teaspoon crushed red pepper
- 1cup sherry
- 1/4cup all-purpose flour
- 10cups chicken broth
- 2 1/4pounds sweet potatoes, peeled and chopped
- 1can (14 ounce) coconut milk
- 2cups orange juice
- 1/2cup lime juice
- 3/4cup heavy cream
- 2pounds pulled cooked chicken
- 1/3cup chopped cilantro
- Crumbled goat cheese for garnish
- Melt the butter in a large stockpot over medium heat. Add the onions, bell peppers, jalapeno chiles and kosher salt and saute for 1 mnute. Add the garlic and ginger and saute for 8 to 10 minutes or until the vegetables are tender and light brown.
- Stir in the cumin, coriander, curry powder and crushed red pepper. Saute for 2 mnutes. Add the sherry, stirring to deglaze the stockpot. Cook until the mixture is reduced by 90 percent and is almost dry.
- Add the flour and whisk to incorporate well. Cook for 1 minute. Whisk in the chicken broth and then stir in the sweet potatoes. Bring to a boil, stirring constantly. Reduce the heat and simmer until the sweet potatoes are tender.
- Process the mixture with an immersion blender or in a food processor until smooth. Stir in the coconut milk, orange juice, lime juice and cream. Return to the stockpot if using a food processor.
- Add the chicken and cilantro and season with kosher salt. Cook until heated through. Ladle into soup bowls and garnish with goat cheese.
Recipe reprinted with permission from The Biltmore Company, Biltmore, Our Table to Yours, Chef’s Selection Cookbook (The Biltmore Company, 2007).