Caribbean Sweet Potato Soup With Ginger Shrimp

Incredibly easy but lovely enough for company. The assortment of condiments allows guest to tailor the entry to taste.

• Ready In: 50 mins
• Serves: 6

Ingredients

• Soup

• 2  small sweet potatoes, diced into 1 inch cubes (about 3 pounds)
• 2 1⁄2 cups unsweetened coconut milk
• 6  cups chicken broth
• 2  medium limes, juice of

• Shrimp

• 3  tablespoons ginger, finely grated (or minced)
• 2  tablespoons fresh lemon juice
• 1  tablespoon fresh lime juice
• 1⁄4 teaspoon sea salt
• 1 1⁄2 lbs large shrimp, peeled and deveined

• Condiments

• 4  large bananas, peeled and cut into 1/2 inch thick slices
• 1  cup unsweetened coconut, lightly toasted
• 1  cup  sliced unblanched  almonds, lightly toasted
• 1⁄2 cup cilantro, chopped
• 1  lime, cut into 8 wedges

Directions

1. For the soup, place sweet potatoes, a cup of the coconut milk and the broth in a stock pot. Bring to a low boil and simmer 15 minutes until the sweet potatoes are soft.
2. Place potatoes and liquid in a food processor and blend until smooth, adding lime juice and the remaining coconut milk as needed.
3. For the shrimp, mix together the ingredients in a plastic bag. Marinade the cleaned shrimp for one hour in the fridge. Broil or grill shrimp for five minutes until done.
4. For the bananas, place banana slices in a single layer in a shallow baking pan. Broil 2-3 minutes. Turn bananas over and broil another minute or two until they are a bit soft and lightly browned.
5. Ladle soup into bowls and top with shrimp. Serve condiments in small bowls on the side.