Sweet Potato Curry Shrimp Soup

If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe box, Sweet Potato Curry Shrimp Soup might be a recipe you should try. For $3.08 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. This soup has 216 calories, 28g of protein, and 3g of fat per serving. It will be a hit at your Autumn event. A few people made this recipe, and 83 would say it hit the spot. This recipe from A Healthy Life for Me requires cilantro, ground ginger, garlic, and green curry paste. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns a super spoonacular score of 88%. Try Thai Shrimp Sweet Potato Curry, Sweet Potato Coconut Curry Soup, and Coconut Curry Sweet Potato Soup for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Slice 2 large sweet potatoes into 1/2-inch pieces, leaving skins on.Cover with water in a heavy-bottomed saucepan and cook, covered, over high heat until tender, 20 minutes. Drain and mash until smooth.Place shrimp and lime juice from one lime in bowl, toss and set aside.Place medium pot over medium heat and add 1 teaspoon coconut oil and melt. Toss in onion and garlic and cook until onion is soft, about 3-4 minutes {do not let garlic burn}Add mashed sweet potatoes and chicken broth to blender and blend until smooth. Add to onion mix.Toss in curry, and ginger and cook for 10 minutes.Add shrimp and the juice as well as peas, stir in and cook 5 minutes, or until shrimp are cooked through {they should be pink}Remove from heat and add juice from remaining lime.Serve and top with fresh cut cilantro leaves.

 

Step by step:

1. Slice 2 large sweet potatoes into 1/2-inch pieces, leaving skins on.Cover with water in a heavy-bottomed saucepan and cook, covered, over high heat until tender, 20 minutes.

2. Drain and mash until smooth.

3. Place shrimp and lime juice from one lime in bowl, toss and set aside.

4. Place medium pot over medium heat and add 1 teaspoon coconut oil and melt. Toss in onion and garlic and cook until onion is soft, about 3-4 minutes {do not let garlic burn}

5. Add mashed sweet potatoes and chicken broth to blender and blend until smooth.

6. Add to onion mix.Toss in curry, and ginger and cook for 10 minutes.

7. Add shrimp and the juice as well as peas, stir in and cook 5 minutes, or until shrimp are cooked through {they should be pink}

8. Remove from heat and add juice from remaining lime.

9. Serve and top with fresh cut cilantro leaves.

Nutrition Information:

covered percent of daily need