This is likely my favorite soup recipe EVER!! I make it both with & without shrimp..tonight without. Lauren is allergic & wanted to eat some! You will guaranteed, have people peeking their noses in the kitchen when this is cooking. Healthy, AMAZING and just what is needed today!!
The original recipe came from the Janet & Greta Podleski, of the famed tv show Eat, Shrink & Be Merry.
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)
-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.
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.
***after I took out the 1/2 of soup to blend, I mashed the rest of the soup with a potato masher to have smaller chunks instead of big lumpy veggie pieces***
I LOVE THIS RECIPE!!