Caribbean Sweet Potato Soup With Gingered Shrimp

Name: Caribbean Sweet Potato Soup With Gingered Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small sweet potatoes (about 3 1/2 pounds), peeled and cut into 1-inch-thick pieces; 2 1/4 cups unsweetened coconut milk; 6 cups chicken broth, homemade or low-sodium canned; 1 teaspoon kosher salt, plus more to taste; 1 1/2 tablespoons fresh lime juice; 3 tablespoons minced fresh ginger; 3 tablespoons fresh lemon juice; 2 tablespoons canola oil; 1/4 teaspoon kosher salt; 1 1/2 pounds large shrimp, shelled and deveined; 4 large bananas, peeled and cut across into 1/2-inch-thick slices; 1 cup unsweetened coconut flakes, lightly toasted; 1 cup sliced almonds, toasted; 1/2 cup coarsely chopped cilantro; Tabasco sauce

Servings: persons

6 small sweet potatoes (about 3 1/2 pounds), peeled and cut into 1-inch-thick pieces
2 1/4 cups unsweetened coconut milk
6 cups chicken broth, homemade or low-sodium canned
1 teaspoon kosher salt, plus more to taste
1 1/2 tablespoons fresh lime juice
3 tablespoons minced fresh ginger
3 tablespoons fresh lemon juice
2 tablespoons canola oil
1/4 teaspoon kosher salt
1 1/2 pounds large shrimp, shelled and deveined
4 large bananas, peeled and cut across into 1/2-inch-thick slices
1 cup unsweetened coconut flakes, lightly toasted
1 cup sliced almonds, toasted
1/2 cup coarsely chopped cilantro
Tabasco sauce

1
To make the soup, combine the sweet potatoes, 1 cup of coconut milk and the chicken broth in a large saucepan.
2
Bring to a boil, lower heat and simmer until the potatoes are soft, about 15 minutes.
3
Place in a food processor and puree until smooth.
4
Mix in the remaining coconut milk and the salt.
5
Reheat before serving, and stir in the lime juice and additional salt, if needed.
6
To make the condiments, combine the ginger, lemon juice, oil and salt in a shallow dish.
7
Add the shrimp and toss to coat.
8
Refrigerate for 1 hour.
9
Preheat the broiler.
10
Remove the shrimp from the marinade and broil until cooked through, about 5 minutes.
11
Set aside.
12
Place the bananas on a greased baking sheet and broil until nicely browned, about 3 minutes.
13
Place the shrimp, bananas, coconut, almonds and cilantro in separate bowls.
14
Ladle the soup into 6 bowls.
15
Serve, passing the condiments, including Tabasco, separately.

1307

kcal

Calories

Fat

Carbs

168

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 small sweet potatoes (about 3 1/2 pounds), peeled and cut into 1-inch-thick pieces, 2 1/4 cups unsweetened coconut milk, 6 cups chicken broth, homemade or low-sodium canned, 1 teaspoon kosher salt, plus more to taste, and more.

Yes, Caribbean Sweet Potato Soup With Gingered Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!