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1
Cover the bottom of a non-stick Dutch oven with a teaspoon regular Olive Oil and I use a pastry brush to distribute it over the bottom,
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2
once heated on Medium High, add chopped onions and celery stocks into the pan.
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3
Allow onions and celery to caramelized about 2 minutes and then stir in garlic.
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4
Add curry and stir to bloom the flavor (1 min.
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5
), then.
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6
immediately add in your thawed shrimp and drained sweet potatoes.
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7
Stir quickly around the Dutch oven for another 1 to 2 minutes.
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8
Add low sodium chicken broth and lite coconut milk, and then bring contents to a boil for approximately 10 minutes to barely soften sweet potatoes.
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9
Add the chopped peppers and broccoli slaw into the soup.
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10
Off the burner and add lime zest, 1/2 tsp dried cilantro (or approximately 1/4 cup fresh chopped cilantro), chopped celery leaves, sea salt and the juice of the lime.
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11
Stir and let flavors blend for about 2 minutes before serving over rice or spinach leaves.
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12
You can top with Mango Salsa-Pico de Gallo (like Newmans Own Mango Salsa) and cracked pepper to enhance the taste.
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13
Add more veggies like broccoli slaw or onions and celery to make it a fuller soup.
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14
These veggies make a filling, but yummy low calorie soup whose flavors of curry, lime, coconut milk and shrimp meld nicely together.
