Spicy Shrimp and Sweet Potato Soup
A hearty and flavorful soup combining sweet potatoes and tender shrimp with a kick of spice, perfect for any season.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 large red onion, chopped
- 0.5 teaspoon minced garlic
- 4 cups vegetable stock
- 4 cups corn (fresh, frozen, or canned)
- 2 cups peeled and diced sweet potatoes
- 1 can (10 ounces) diced tomatoes with green chile peppers
- 1 cup salsa
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- to taste salt and ground black pepper
Shrimp and Garnish
- 1.5 pounds peeled medium shrimp
- 4 stalks green onions, chopped
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped red onion and sauté for about 10 minutes until tender and translucent.
- Stir in the minced garlic and cook for another minute.
Cooking
- Pour in the vegetable stock, then add corn and diced sweet potatoes.
- Mix thoroughly for even distribution of ingredients.
- Add the can of diced tomatoes with green chile peppers and the cup of salsa.
- Sprinkle chili powder and ground cumin over the mixture and season with salt and black pepper.
- Bring to a boil, then lower the heat and simmer gently for about 5 minutes.
- Add the peeled shrimp and allow the soup to come back to a gentle boil.
- Cook for about 10 minutes, or until the shrimp are pink and opaque.
Finishing Touch
- Just before serving, stir in the chopped green onions.
- Taste and adjust seasoning if necessary before serving.
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Notes
Serve with crusty bread or warm tortillas. Can be garnished with additional green onions or sour cream for richness. Also pairs well with a fresh salad.