Serves 4
45 min
Sweet Potato and Ginger Soup with Garlic-Herb Shrimp
Recipe GLPR1edc2e9342b676
A vibrant and nourishing soup combining roasted sweet potatoes, fresh ginger, and aromatic garlic with succulent garlic-herb shrimp. The soup is enriched with tropical pineapple notes and finished with crispy sage. This balanced, fiber-rich dish makes a perfect light meal or elegant starter.
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Ingredients
3 medium sweet potatoes, peeled and cubed
1 medium yellow onion, chopped (reserve 1/4 for garnish)
1 bulb garlic, minced (reserve 1/4 for shrimp garnish)
1/2 cup fresh pineapple, chopped
1 inch knob of fresh ginger, minced
32 ounces low-sodium chicken stock
1 pound large shrimp (31-40 count), peeled and deveined
Sea salt, to taste
Black pepper, to taste
2 tablespoons coconut oil, divided
2 tablespoons olive oil, divided
8 large fresh sage leaves, thinly sliced (reserve 1/4 for garnish)
Directions
Peel and cut the sweet potatoes into 1-inch cubes. Set aside.
Chop the onion; reserve 1/4 of the chopped onion for garnish. Mince the garlic; reserve 1/4 of the minced garlic for the shrimp. Mince the fresh ginger. Chop the pineapple into small pieces.
Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add the 3/4 portion of chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the 3/4 portion of minced garlic and the minced ginger to the pot. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the cubed sweet potatoes and chopped pineapple to the pot. Stir to combine and cook for 2 minutes.
Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer for 12-15 minutes, until the sweet potatoes are very tender and easily pierced with a fork.
Carefully blend the soup until smooth using an immersion blender, or transfer to a regular blender in batches (allow to cool slightly first). Season with sea salt and black pepper to taste.
Thinly slice the sage leaves; reserve 1/4 of the sliced sage for garnish. Heat 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add 6 of the sage leaves and cook for about 1 minute until crispy. Remove with a slotted spoon and set on paper towels.
In the same skillet, heat the remaining 1 tablespoon of coconut oil and 1 tablespoon of olive oil over medium-high heat. Pat the shrimp dry and season with a pinch of sea salt and black pepper.
Once the oil is hot, carefully add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until the shrimp turns opaque and reaches an internal temperature of 165°F. Do not overcrowd the pan; work in batches if necessary. During the last 30 seconds of cooking, add the reserved 1/4 portion of minced garlic and toss gently to coat.
Ladle the warm soup into serving bowls. Top each bowl with a portion of the garlic-herb shrimp, crispy sage leaves, and the reserved raw chopped onion for garnish. Serve immediately.
