SWEET POTATO SOUP WITH GINGERED SHRIMP
small sweet potatoes, peeled and diced
2 cups unsweetened coconut milk
6 cups chicken broth
3 tablespoons minced ginger
3 tablespoons lemon juice
2 tablespoons canola oil
1 teaspoon sea
1 1/2 pounds medium shrimp, peeled and deveined
4 firm bananas
1 cup unsweetened toasted coconut flakes
1 cup toasted sliced almonds
1/2 cup chopped cilantro
In a large saucepan, combine sweet
potatoes with coconut milk and chicken broth. Cook until potatoes are soft.
Puree in blender. Condiments:
Combine minced ginger, lemon juice, canola
oil, and sea salt in a shallow dish.
Toss in shrimp. Marinate 1 hour.
Remove shrimp from marinade. Sauté in 1 tablespoon oil over high
heat until for 3 to 4 minutes, and color turns pink.
Slice bananas and
sauté in oil until brown on both sides. Arrange in separate bowls,
shrimp, bananas, toasted coconut flakes, almonds, and cilantro.
in bowls. Serve with the condiments, and tabasco.