Go Back
Sweet Potato Curry Shrimp Soup is a simple, healthy, thick soup that is loaded with a sweet creamy flavor. Paleo, Gluten Free and Dairy Free | ahealthylifeforme.com
Print Recipe
5 from 2 votes

Sweet Potato Curry Shrimp Soup

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4
Author: Amy Stafford

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.