Caribbean Sweet Potato Soup With Gingered Shrimp Recipe

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.

No additional tips available.

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

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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.

Caribbean Sweet Potato Soup With Gingered Shrimp

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