Coconut sweet potato soup with shrimp

• Seafood

  • 1 Shrimp
  • 1 1/2 lbs Shrimp, medium

• Produce

  • 1 1/2 tsp Coriander
  • 3/4 tsp Ginger, ground
  • 3 oz Spinach, fresh leaves
  • 3 lbs Sweet potatoes

• Canned Goods

  • 6 cups Chicken broth broth, low salt
  • 1 13 1/2 ounce can Coconut milk, unsweetened
  • 1 Soup

• Condiments

  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1/8 tsp Black pepper, fresh ground
  • 1/2 tsp Cayenne
  • 1 1/4 tsp Kosher salt
  • 1 Salt and fresh ground pepper
  • 1 Spices

• Oils & Vinegars

  • 2 tbsp Cooking oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin

Found on panningtheglobe.com

Description

Ingredients

• SHRIMP
• 1½ pounds medium shrimp (18-24) peeled, deveined, tails removed
• 2 tablespoons cooking oil
• SPICES
• 1½ teaspoons cumin
• 1½ teaspoons coriander
• ¾ teaspoon ground ginger
• ¼ teaspoon cayenne
• ¼ teaspoon kosher salt
• ⅛ teaspoon fresh ground black pepper
• SOUP
• 6 cups low salt chicken broth broth (I recommend Swansons)
• 3 pounds sweet potatoes, peeled and cubed (about 9 cups cubed)
• 1 13½ ounce can unsweetened coconut milk (shake can well before pouring)
• 2 tablespoons fresh lime juice
• 1 teaspoon kosher salt
• ¼ teaspoon cayenne pepper
• 3 ounces fresh spinach leaves, slivered (stack leaves and slice them thin)
• Salt and fresh ground pepper, to taste

Directions

• SHRIMP: Mix spices in a small bowl. Put shrimp in a medium sized bowl. Toss to coat with spices. Set aside in the fridge while you start the soup.
• SOUP: Bring the broth and sweet potatoes into a medium pot and bring to a boil. Lower the heat and simmer, partially covered, for 15 minutes, until potatoes are cooked through. Puree the soup, using an immersion blender or by transferring the soup to a food processor. Return the soup to the pot with the heat off. Add coconut milk, lime juice, salt and cayenne. Stir to combine. Set aside while you sauté the shrimp.
• SHRIMP: Heat 2 teaspoons oil in large skillet until hot but not smoking. Cook shrimp for about 2½ minutes per side over medium-high heat, or until theres a nice brown spice crust on the outside and the shrimp is just cooked through. Tent with foil to keep warm while you heat the soup.
• Heat the soup gently until its hot. Ladle into shallow bowls. Place 3-4 shrimp in each bowl. Add a small pile of shredded spinach to the center of each bowl. Season with salt and pepper, to taste. Enjoy!