Total Time
30mins
Prep 10 mins
Cook 20 mins

My family and I came home from a Winter Festival Fun Run and I wanted to make something that would warm us up and use up left over items from the fridge crisper and freezer, so I made up this soup. I ladled mine over what was left of a fresh express package of spinach leaves (the heat of the soup would wilt the leaves) and spooned Mango Salsa – Pico de Gallo and crumbled a ginger snap over the top for flavorful crunch. DH loved it the way it was without any extras. I bloomed only 1 tsp of curry with the onions, garlic and celery as my son doesn’t like too much curry, but you might want to use more to spice up the soup. I hope you’ll enjoy. This was pretty quick to make using the leftover ingredients; you just barely want the veggies to cook.The lite coconut milk gives the soup a creamy look, but not too many calories. You could always leave the shrimp out and make it vegetarian, just remember to bloom the curry. It was a great way to end a day of playing in the Winter Wonderland.

Ingredients Nutrition

Directions

  1. Cover the bottom of a non-stick Dutch oven with a teaspoon regular Olive Oil and I use a pastry brush to distribute it over the bottom,
  2. once heated on Medium High, add chopped onions and celery stocks into the pan. Allow onions and celery to caramelized about 2 minutes and then stir in garlic.
  3. Add curry and stir to bloom the flavor (1 min.), then.
  4. immediately add in your thawed shrimp and drained sweet potatoes. Stir quickly around the Dutch oven for another 1 to 2 minutes.
  5. Add low sodium chicken broth and lite coconut milk, and then bring contents to a boil for approximately 10 minutes to barely soften sweet potatoes.
  6. Add the chopped peppers and broccoli slaw into the soup.
  7. Off the burner and add lime zest, ½ tsp dried cilantro (or approximately ¼ cup fresh chopped cilantro), chopped celery leaves, sea salt and the juice of the lime.
  8. Stir and let flavors blend for about 2 minutes before serving over rice or spinach leaves.
  9. You can top with Mango Salsa-Pico de Gallo (like Newman’s Own Mango Salsa) and cracked pepper to enhance the taste.
  10. Add more veggies like broccoli slaw or onions and celery to make it a fuller soup.
  11. These veggies make a filling, but yummy low calorie soup whose flavors of curry, lime, coconut milk and shrimp meld nicely together.