Thai red curry paste and fresh ginger accent the flavor of sweet potatoes in this luxurious soup spiced with Cajun seasoning.
Curried Sweet Potato and Shrimp Soup
Makes 4 Servings
- 2 tablespoons olive oil, divided
- 1 cup chopped red onion
- 4 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 2 large sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 3½ teaspoons Cajun seasoning, divided
- 1½ to 3 teaspoons Thai red curry paste
- 1 lime, juiced
- ½ pound peeled and deveined large fresh shrimp (tails left on)
- ¼ cup sour cream
- 2 tablespoons whole milk
- Lime wedges, to serve
- Garnish: lime zest
- In a medium Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add sweet potatoes, broth, 3 teaspoons Cajun seasoning, and curry paste; bring to a simmer. Reduce heat to medium; cook until potatoes are tender, about 20 minutes.
- Working in batches, transfer soup and lime juice to the container of a blender; blend until creamy. Keep warm.
- Wipe pot clean. Heat remaining 1 tablespoon oil over medium-high heat. Add shrimp and remaining ½ teaspoon Cajun seasoning; cook until pink and firm, 3 to 5 minutes.
- In a small bowl, whisk together sour cream and milk until smooth. Divide soup into serving bowls, and swirl cream mixture into soup. Serve with shrimp and lime wedges. Garnish with zest, if desired.