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
