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Sweet potato and shrimp soup

Demetra Overton
This vibrant sweet potato and shrimp soup is a delicious healthy recipe
Prep Time 10 minutes
Cook Time 23 minutes
Course Soup
Cuisine American
Servings 4 people

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
Keyword healthy recipes, shrimp recipes, soup recipes, sweet potato recipes