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… sweet potato, coconut and shrimp soup

by Ali on February 6, 2012

I got the latest Looney Spoons cook book for christmas. ¬† It’s a great cook book (all 3 are) if you want health options or a healthier version of some not so healthy choices.

 

 

Sweet Potato and Coconut Soup with Shrimp
2 tsp olive oil
1 cup ea chopped onions, chopped red bell pepper
3/4 cup chopped celery
2 tsp minced garlic
4 cups cubed, peeled sweet potatoes
1 tbsp grated ginger root
3/4 tsp each ground cumin, ground coriander, and curry powder
1/4 tsp cinnamon
2 cups chicken broth
1 can light coconut milk
1/2 tsp salt
1/4 tsp black pepper
3 tbsp each chopped fresh cilantro and chopped fresh basil leaves
2 tbsp light peanut butter
1 tbsp brown sugar
1 tbsp lime juice
1 lb cooked medium shrimp, tails removed (thaw first if using frozen)

*hot sauce

-heat olive oil in a large, non-stick soup pot over medium heat. And onions, red pepper, celery and garlic. Cook and stir until vegetables begin to soften, about 4 min.

-Stir in sweet potatoes, ginger root, cumin, coriander, curry powder, and cinnamon. Cook and stir 30 more seconds. Add broth, coconut milk, salt and pepper. Bring soup to a boil. Reduce heat to low, cover and simmer about 10 min, just until sweet potatoes are tender.

-Transfer half the soup to a blender and puree until smooth. Return pureed soup to pot with remaining soup. Stir in cilantro, basil, peanut butter, brown sugar and lime juice. Mix well. Add shrimp and heat for about 2 min until shrimp is hot.

* I added a tsp or a little of hot sauce at the same time as the shrimp cause I like a little spice, if I had a chili or jalepano I would have thrown it in too.

This is my new favourite soup!  DELICIOUS!
Makes 6 servings (About a generous 1.5 cups each) : 239 cal, 8.2g fat, 4.6 g saturated fat, 19 g protein, 24 g carb, 3 g fiber, 120mg cholesterol, 501 mg sodium.

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