I got a bit of South Asian flavor for you today! Â Sweet Potato Curry Shrimp Soup is super simple to make, thick soup that is loaded with a sweet creamy flavor. Â Paleo friendly, Gluten Free and Dairy Free.
Have you noticed the new and shiny updates to this lil’ ol’ blog? Â I hope so..
I wanted to make the experience for you guys a little friendlier.  I added a recipe index that you can search through by recipe type, specialty diet and ingredient.  So whether you want a chicken dish that is gluten free, or you you have some brussels sprouts you want to make a side dish with, you can find what you are looking for quickly.
As always I would love to hear what you think or any suggestions you might have that would make your experience here more pleasant.
Now about this incredible soup. Â I have been on a huge soup kick over the last few weeks. Â It must be my anticipation of the cooler weather. Â My husband actually asked if we were ever again going to eat dinner off a plate and not a bowl. Â Think that might have been a hint that he wants a big ol’ steak for dinner soon?
If you are new to curry, you need to become familiar. Â Curry is made up of numerous spices, one being turmeric which is a huge anti inflammatory.
The shrimp adds a great source of protein, the sweet potatoes complex carbohydrates to supply fiber, and potassium.
I hope you will give this soup a try.  If you do make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.Â
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Sweet Potato Curry Shrimp Soup
Ingredients
- 1 1/4 cups Mashed Sweet Potatoes
Soup
- 1 teaspoon extra virgin coconut oil
- 1/2 yellow onion diced {1 cup}
- 2 cloves garlic minced
- 1 1/2 cups low-sodium chicken broth
- 1 teaspoon green curry paste
- 1/2 teaspoon ground ginger
- 1 lb jumbo shrimp peeled and deveined
- 1 cup frozen peas {omit for paleo}
- Juice of 2 limes divided
- Slices from 1/2 lime
- Fresh cut cilantro for topping
Instructions
Mashed Sweet Potatoes:
- Slice 2 large sweet potatoes into 1/2-inch pieces, leaving skins on.
- Cover with water in a heavy-bottomed saucepan and cook, covered, over high heat until tender, 20 minutes. Drain and mash until smooth.
Soup:
- Place shrimp and lime juice from one lime in bowl, toss and set aside.
- Place medium pot over medium heat and add 1 teaspoon coconut oil and melt. Toss in onion and garlic and cook until onion is soft, about 3-4 minutes {do not let garlic burn}
- Add mashed sweet potatoes and chicken broth to blender and blend until smooth. Add to onion mix.
- Toss in curry, and ginger and cook for 10 minutes.
- Add shrimp and the juice as well as peas, stir in and cook 5 minutes, or until shrimp are cooked through {they should be pink}
- Remove from heat and add juice from remaining lime.
- Serve and top with fresh cut cilantro leaves.
Categories:
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Delicious, perfect thing to make/serve on a snowy night. We upped the amount of green curry and also included a diced red pepper to add color. Great recipe, thank you!
I made this today for lunch, and for my dad to have for lunch tomorrow. He is on a really restrictive diet for healing right now, and finding foods to cook that actually taste delicious can be tricky. This hit the spot! It’s so flavorful and warming! (Not to mention super healthy)
A couple additions I made:
-I added two small cloves garlic extra
-used fresh grated ginger
-added 1/4-1/2 Cup canned coconut milk at the very end
-put 3-4 drops traditional fish sauce at end
Definitely making this again. Thanks for this simple, fast, flavorful recipe!
Thank you so much for stopping back and letting me know you and your Dad enjoyed the recipe!