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🍽️ Creamy Sweet Potato Curry Soup with Seared Scallops and Crunchy Cashew Topping

452 kcal · 30 min · 4 servings

Creamy Sweet Potato Curry Soup with Seared Scallops and Crunchy Cashew Topping Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the scallops under cold water. Pat them very dry with a kitchen towel. Set them aside for a moment to reach room temperature.
  2. 2. Wash the sweet potatoes. Peel them and cut the flesh into approximately 1 cm cubes.
  3. 3. Halve the onions. Peel them and chop them into coarse pieces.
  4. 4. Heat 2 tablespoons of oil in a large pot over medium heat.
  5. 5. Add the cubed sweet potatoes and onions to the pot. Sauté the vegetables for 2 to 3 minutes.
  6. 6. Stir 1 teaspoon of curry powder and a pinch of salt into the vegetables.
  7. 7. Toast the spices for 1 to 2 minutes while stirring constantly until fragrant.
  8. 8. Deglaze everything with vegetable broth. Bring the soup to a boil.
  9. 9. Let the soup simmer on medium heat for about 20 minutes until the vegetables are tender.
  10. 10. Chop the cashew nuts coarsely.
  11. 11. Heat 1 teaspoon of oil in a small frying pan over medium heat.
  12. 12. Toast the cashew nuts in the pan for about 2 minutes until golden brown.
  13. 13. Place the roasted cashew nuts on kitchen paper to absorb any excess fat.
  14. 14. Wash the lemon thoroughly.
  15. 15. Grate about ½ teaspoon of lemon zest finely.
  16. 16. Halve the lemon and squeeze out the juice.
  17. 17. Wash the parsley. Shake it dry and remove the coarse stems.
  18. 18. Chop the parsley finely.
  19. 19. Mix the roasted cashew nuts, chopped parsley, and lemon zest in a small bowl.
  20. 20. Season the topping with salt and pepper to taste.
  21. 21. Clean the pan you used to toast the cashew nuts.
  22. 22. Heat 2 tablespoons of oil in the pan over medium to high heat.
  23. 23. Lightly salt the scallops.
  24. 24. Sear the scallops in the hot oil on one side for 2 to 3 minutes until golden brown.
  25. 25. Turn the scallops over to the other side.
  26. 26. Add 2 tablespoons of butter and a few splashes of lemon juice to the pan.
  27. 27. Finish cooking the scallops over medium heat for another 1 to 2 minutes. Baste them repeatedly with the melting butter so they cook evenly.
  28. 28. Add 100 grams of crème fraîche to the finished soup.
  29. 29. Puree the soup finely with a hand blender.
  30. 30. If the soup is too thick, stir in some water to loosen it.
  31. 31. Season the soup with the remaining lemon juice, salt, and pepper.
  32. 32. Fill the sweet potato soup into deep plates.
  33. 33. Distribute the seared scallops over the soup.
  34. 34. Place a dollop of the remaining crème fraîche on each plate.
  35. 35. Generously sprinkle the soup with the cashew-parsley topping.
  36. 36. Serve the dish immediately and enjoy!

Nutrition per serving