Sweet potato and shrimp soup
Demetra Overton
This vibrant sweet potato and shrimp soup is a delicious healthy recipe
Prep Time 10 minutes mins
Cook Time 23 minutes mins
Course Soup
Cuisine American
- 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
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
Keyword healthy recipes, shrimp recipes, soup recipes, sweet potato recipes