Caribbean Sweet Potato Soup with Ginger Shrimp
Dive into the bold, tropical flavors of this Caribbean Sweet Potato Soup with Ginger Shrimp, a vibrant fusion of creamy and spiced goodness paired with succulent shrimp. This hearty soup features velvety sweet potatoes blended with aromatic allspice, cinnamon, and a splash of rich coconut milk, creating a warm, comforting base with a hint of island flair. Topped with tender shrimp marinated in a savory ginger-soy glaze and finished with fresh cilantro, this dish strikes the perfect balance of sweet, savory, and tangy. Ready in under an hour, it's an ideal choice for an exotic dinner or an impressive starter, offering a taste of the Caribbean in every spoonful. Perfect for seafood lovers, this recipe is gluten-free and brimming with unique textures and fresh flavors!
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Recipe Information
Ingredients
- 4 medium (peeled and cubed) sweet potatoes
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 (minced) garlic cloves
- 1 tablespoon (grated) fresh ginger
- 1 teaspoon ground allspice
- 0.5 teaspoon ground cinnamon
- 1 tablespoon lime juice
- 12 large (peeled and deveined) shrimp
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon (minced, for shrimp) fresh ginger
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-5 minutes until softened.
Stir in the minced garlic, grated ginger, ground allspice, and ground cinnamon. Cook for an additional 1 minute until fragrant.
Add the cubed sweet potatoes to the pot and stir to coat with the spices.
Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the sweet potatoes are tender.
While the soup simmers, prepare the shrimp. In a small bowl, mix soy sauce, honey, and minced ginger. Toss the shrimp in the marinade and set aside.
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Cook the shrimp for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside.
Once the sweet potatoes are tender, use an immersion blender to puree the soup until creamy and smooth. (Alternatively, carefully transfer the soup to a blender in batches and blend, then return to the pot.)
Stir in the coconut milk and lime juice. Season the soup with salt and black pepper to taste. Simmer for another 2-3 minutes.
Ladle the soup into bowls and top with the cooked ginger shrimp.
Garnish with chopped fresh cilantro and serve hot.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 6787 mg | 295% | |
| Total Carbohydrate | 242.3 g | 88% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 75.7 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 623 mg | 48% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2909 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
