Here is a first course to serve at Thanksgiving that makes a great opening act for any meal to follow. Maple roasted sweet potatoes are 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
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.