Caribbean Sweet Potato Soup With Ginger Shrimp

Caribbean Sweet Potato Soup With Ginger Shrimp

Time: 50 mins


  • 2 small sweet potatoes, diced into 1 inch cubes (about 3 pounds)
  • 2 1/2 cups unsweetened coconut milk
  • 6 cups chicken broth
  • 2 medium limes, juice of


  • 1 For the soup, place sweet potatoes, a cup of the coconut milk and the broth in a stock pot. Bring to a low boil and simmer 15 minutes until the sweet potatoes are soft.
  • 2 Place potatoes and liquid in a food processor and blend until smooth, adding lime juice and the remaining coconut milk as needed.
  • 3 For the shrimp, mix together the ingredients in a plastic bag. Marinade the cleaned shrimp for one hour in the fridge. Broil or grill shrimp for five minutes until done.
  • 4 For the bananas, place banana slices in a single layer in a shallow baking pan. Broil 2-3 minutes. Turn bananas over and broil another minute or two until they are a bit soft and lightly browned.
  • 5 Ladle soup into bowls and top with shrimp. Serve condiments in small bowls on the side.

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