Sweet Potato and Coconut Soup with Shrimp

Published Categorized as Recipes
Sweet Potato and Coconut Shrimp Soup. Photo by Jason R. Johnston

We really loved this soup recipe from Janet and Greta Podleski’s Eat, Shrink and Be Merry. I would opt for using a food processor instead of a blender unless you have an immersion hand blender; I just found that it gets the job done more easily. Also, I will double the shrimp next time, or even mix it up a little and add some cooked tilapia or scallops for texture and variety! Remember: it’s okay to modify a recipe to fit your family and personal taste. I give you permission to play with your food! LOL

Nutritional Information

Servings: 6 (about 1 ½ cups)
Calories 239
Fat 8.2g
Saturated Fat 4.6g
Protein 19g
Carbohydrates 24g
Fiber 3g
Cholesterol 120mg
Sodium 501mg

Ingredients

  • 2 tbsp olive oil
  • ¾ tsp ground cumin
  • ¾ tsp coriander
  • ¾ tsp chili powder
  • ¼ tsp cinnamon
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 c. chopped onions
  • 1 c. chopped red pepper
  • ¾ c. chopped celery
  • 2 tsp minced garlic
  • 2 medium zucchini
  • 1 tbsp ginger root
  • 3 tbsp chopped fresh cilantro
  • 3 tbsp chopped fresh basil leaves
  • 1 tbsp lime juice
  • 4 c. cubed, peeled sweet potatoes
  • 2 c. chicken broth
  • 1 can light coconut milk
  • 2 tbsp light peanut butter
  • 1 tbsp brown sugar/ honey
  • 1 lb cooked shrimp, tails removed

Directions

In a large heavy pot, heat the oil over medium high heat. Add the onions, red peppers, garlic, and celery, cook stirring until soft, about 3 minutes. Add the zucchini, and cook stirring until soft about 4 minutes. Add the sweet potatoes, ginger root, cumin, coriander, curry powder and cinnamon, and cook stirring until fragrant, about 30 seconds. Add the broth, coconut milk, salt, and pepper, stir well and bring to a boil. Reduce the heat to medium-low, cover and simmer until sweet potatoes are tender about 10 minutes. Transfer half the soup to a blender and puree until smooth. Return puree mixture to pot with remaining soup. Stir in cilantro, basil, peanut butter, brown sugar/ honey, and lime juice. Mix well. Add shrimp and heat for about 2 minutes until shrimp are heated through.

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