Caribbean Sweet Potato Soup With Gingered Shrimp
Published January 28, 1995
- Total Time
- 1 hour 35 minutes
- Rating
- Comments
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Ingredients
THE SOUP
6 small sweet potatoes (about 3 ½ 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 ½-inch-thick slices
1 cup unsweetened coconut flakes, lightly toasted
1 cup sliced almonds, toasted
½ cup coarsely chopped cilantro
Tabasco sauce
Nutritional analysis per serving (6 servings)
93 grams carbs; 190 milligrams cholesterol; 890 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 26 grams saturated fat; 44 grams fat; 15 grams fiber; 1195 milligrams sodium; 40 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Ladle the soup into 6 bowls. Serve, passing the condiments, including Tabasco, separately.
Private Notes
Comments
I had this soup for the first time back in 1995 or so when the recipe first came out and it was outstanding. I made it recently (2025), and it remains wonderful. Best part of it is the gingered shrimp. I added fresh grated ginger to the cooked shrimp to give it more of that fresh flavor. And it's essential to toast the coconut flakes -- they really *made* this soup. Perfect for these gloom, cold, January days in Philly.
if we are ever able to have dinner with friends again, this is a great one to serve. Lots of things to pass around and put in bowls, and it's very delicious.