Shrimp and Sweet Potato Coconut Curry Soup

2 tsp ghee
1 cup diced yellow onion
1 cup diced celery
1 cup diced red pepper
2 garlic cloves, minced
4 cups diced sweet potato

1/4 tsp cinnamon
3/4 tsp cumin
3/4 tsp mild curry powder
1 Tbsp grated (or finely minced) fresh ginger
salt and pepper

1 can lite coconut milk
2 cups chicken broth

1 Tbsp lime juice
2 Tbsp peanut butter

3 Tbsp basil
3 Tbsp cilantro
1 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.