Shrimp and Sweet Potato Coconut Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 tsp ghee1 cup diced yellow onion1 cup diced celery1 cup diced red pepper2 garlic cloves, minced4 cups diced sweet potato1/4 tsp cinnamon3/4 tsp cumin3/4 tsp mild curry powder1 Tbsp grated (or finely minced) fresh gingersalt and pepper1 can lite coconut milk2 cups chicken broth1 Tbsp lime juice2 Tbsp peanut butter3 Tbsp basil3 Tbsp cilantro1 lb cleaned/cleaned shrimp
Melt ghee in a large pot and cook onion, garlic, celery and red pepper in it (about 5 min).
Add sweet and spices and cook for about 30 seconds, until spices are fragrant.
Add coconut milk and chicken broth, cover and bring to a boil. Simmer until sweet potatoes are cooked through (about 10 min).
Transfer half the soup to a blender. Add lime juice and peanut butter. Blend until smooth, then add back to the rest of the soup in the pot.
Add basil, cilantro and cooked shrimp. Simmer until shrimp is heated through.
Serving Size: 2 cups-ish
Number of Servings: 5
Recipe submitted by SparkPeople user DRCLANKY.
Add sweet and spices and cook for about 30 seconds, until spices are fragrant.
Add coconut milk and chicken broth, cover and bring to a boil. Simmer until sweet potatoes are cooked through (about 10 min).
Transfer half the soup to a blender. Add lime juice and peanut butter. Blend until smooth, then add back to the rest of the soup in the pot.
Add basil, cilantro and cooked shrimp. Simmer until shrimp is heated through.
Serving Size: 2 cups-ish
Number of Servings: 5
Recipe submitted by SparkPeople user DRCLANKY.
Nutritional Info Amount Per Serving
- Calories: 343.4
- Total Fat: 12.3 g
- Cholesterol: 183.2 mg
- Sodium: 646.8 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 5.1 g
- Protein: 23.5 g
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