Healthy SWEET POTATO Recipes | Sweet Potato and Shrimp Soup
Healthy SWEET POTATO Recipes | Sweet Potato and Shrimp Soup
I’ve got 3 HEALTHY and DELICIOUS sweet potato recipes that are perfect for budget friendly meals! Sweet potatoes are super high in vitamin A. According to WebMD one medium sweet potato contains about 400% of the vitamin A needed to promote healthy skin and hair
WATCH MY HEALTHY SWEET POTATO SOUP VIDEO ON YouTube FOR STEP BY STEP BY STEP INSTRUCTIONS and more recipes
IT’S SWEET POTATO SEASON! I love sweet potatoes and eat them year-round but the cool weather months are peak sweet potato season!
Sweet Potato and Shrimp Soup RECIPE
First, cook the sweet potatoes
Wash the sweet potatoes and dry them then prick them all over with a fork. Cook the sweet potatoes in the microwave for 6 minutes on high power. Turn the sweet potatoes over and cook them for another six minutes
NEXT, cook the shrimp
Season the shrimp with curry powder and my Sweet Savant seasoned salt recipe.
Cook the shrimp in a hot pan until they just turn opaque then remove the shrimp from the pan. Reserve some whole shrimp, the rest will be blended with the sweet potatoes.
THEN, Saute some onion
Chop one small onion, about a half cup chopped. Add a teaspoon of oil to the pan and saute the chopped onion on medium heat until softened about five minutes.
TRY THIS SWEET POTATO AND BLACK EYED PEAS SALAD. This is the perfect make-ahead dish, it’s great for healthy meal prep
BLEND IT UP
Remove the skin from the sweet potatoes and blend the sweet potatoes with the shrimp, onions and coconut water. Blend the soup until it is smooth adding more coconut water to make it pourable.
HEAT IT UP
Pour the soup in a pot to reheat if necessary and serve the soup with the reserved whole shrimp.
ENJOY!
ALSO, TRY THIS DELICIOUS HONEY DRIPPED SWEET POTATO RECIPE
Sweet potato and shrimp soup
Equipment
- Blender
Ingredients
- 3 sweet potatoes about two and a half pounds
- 2 pounds shrimp
- 1/2 cup chopped onion
- 2 teaspoons vegetable oil
- 1 teaspoon seasoned salt
- 1/2 teaspoon curry powder optional
- 2 to 3 cups coconut water
- 1/2 cup coconut milk optional
- 1 teaspoon kosher salt to taste
- 2 tablespoons chopped chives to garnish
Instructions
- Wash and dry the sweet potatoes then prick them all over with a fork.
- Cook the sweet potatoes on high for 6 minutes then turn them over and cook for another 6 minutes
- Cook the shrimp in batches if necessary. Season the shrimp with seasoned salt and curry powder. Heat a saute pan with 1 teaspoon of oil then cook the shrimp for 2-3 minutes per side until they are cooked through. Remove the shrimp from the pan.
- Add 1 teaspoon of oil to the pan and cook the chopped onion for 5 minutes, stirring occasionally. Remove the onion from the heat
- Remove the skin from the sweet potatoes
- Set aside 12 -16 shrimp to leave whole. Add the rest of the shrimp, the sweet potato, onion and 2 cups of coconut water to the blender and blend until smooth. Add more coconut water until the soup is pourable
- Pour the soup into a pot to reheat if necessary then pour the soup into bowls. Add the reserved shrimp to the bowls
- Garnish with chives
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