Caribbean Sweet Potato Soup With Gingered Shrimp

Ingredients

The soup:

• 6 small sweet potatoes (about 3 1/2 pounds), peeled and cut into 1-inch-thick pieces
• 2 ¼ cups unsweetened coconut milk
• 6 cups chicken broth, homemade or low-sodium canned
• 1 teaspoon kosher salt, plus more to taste
• 1 ½ tablespoons fresh lime juice

The condiments:

• 3 tablespoons minced fresh ginger
• 3 tablespoons fresh lemon juice
• 2 tablespoons canola oil
• ¼ teaspoon kosher salt
• 1 ½ pounds large shrimp, shelled and deveined
• 4 large bananas, peeled and cut across into 1/2-inch-thick slices
• 1 cup unsweetened coconut flakes, lightly toasted
• 1 cup sliced almonds, toasted
• ½ cup coarsely chopped cilantro
• Tabasco sauce

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    779 calories; 31 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 85 grams carbohydrates; 14 grams dietary fiber; 26 grams sugars; 43 grams protein; 185 milligrams cholesterol; 2356 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Six servings

Preparation

1. To make the soup, combine the sweet potatoes, 1 cup of coconut milk and the chicken broth in a large saucepan. Bring to a boil, lower heat and simmer until the potatoes are soft, about 15 minutes. Place in a food processor and puree until smooth. Mix in the remaining coconut milk and the salt. Reheat before serving, and stir in the lime juice and additional salt, if needed.
2. To make the condiments, combine the ginger, lemon juice, oil and salt in a shallow dish. Add the shrimp and toss to coat. Refrigerate for 1 hour. Preheat the broiler. Remove the shrimp from the marinade and broil until cooked through, about 5 minutes. Set aside. Place the bananas on a greased baking sheet and broil until nicely browned, about 3 minutes. Place the shrimp, bananas, coconut, almonds and cilantro in separate bowls.
3. Ladle the soup into 6 bowls. Serve, passing the condiments, including Tabasco, separately.

1 hour 35 minutes