Gary Donlick’s Sweet Potato, Carrot and Orange Soup

In a large saucepan, melt butter over medium heat. Add coriander, onion, garlic, shallots, ginger and lemongrass and cook 2 minutes or until fragrant. Add orange zest and cook 30 seconds, then add carrots, sweet potato and pear and cook 5 minutes, stirring occasionally. Add orange juice, stock, wine and cilantro stems. Cover and simmer 20 minutes or until sweet potatoes are tender. If needed, add up to one cup water to adjust consistency.

Puree soup with an immersion blender or in a tabletop blender. If using tabletop blender, be careful with hot soup. Transfer soup back to pot and stir in coconut milk. Season to taste.

Steam shrimp and mussels separately, then divide between six serving bowls. Top with soup and sprinkle with cilantro, if desired.