Thai Sweet Potato and Shrimp Soup

 

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Sweet potatoes are rich in the antioxidant beta-carotene that the body converts into Vitamin A, a retinoid, which the National Institutes of Health thinks may discourage the development of some cancerous tumors.

 

Makes 1½ quarts. Recipe is by Cynthia Nobles.

 

1/2  cup chopped onion 1 clove garlic, minced

1 tbl. olive oil

1/2 tsp. Thai curry paste

1 tbl. grated fresh ginger

1 tbl. honey

½ cup tomato sauce

4 cups chicken broth

1½ cups cooked, mashed sweet potato

½ lb. shrimp, peeled and deveined

3 tbls. fresh lime juice

2 tbls. fresh chopped cilantro

 

1. Saute onion and garlic in oil in a large heavy saucepan until onion is translucent. Add curry paste, ginger, honey, tomato sauce, broth and sweet potatoes. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.

2. Puree mixture in a blender or food processor. Return to saucepan.

3. Add shrimp and cook until they curl and turn pink.

4. Remove from heat and stir in lime juice and cilantro. Serve soup hot.