Heat butter in a large, non-stick soup pot over medium heat. Add onions, red pepper, celery, and garlic. Cook and stir until vegetables begin to soften, about 4 minutes.
Stir in sweet potatoes, gingerroot, cumin, coriander, curry powder, and cinnamon. Cook and stir for 30 more seconds. Add broth, coconut milk, salt, and pepper. Bring soup to a boil. Reduce heat to low, cover, and simmer for 10 minutes, just until sweet potatoes are tender.
Transfer half the soup to a blender and pur?e until smooth. Return pur?ed soup to pot with remaining soup. Stir in cilantro, basil, peanut butter, brown sugar, and lime juice. Mix well. Add shrimp and heat for about 2 more minutes, just until shrimp is hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1958g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 58 (7%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 118.3mg||36 %|
|Sodium 1531.6mg||53 %|
|Potassium 2843.3mg||75 %|
|Total Carbohydrate 152.7g||45 %|
|Dietary Fiber 26.3g||105 %|
|Sugars, other 126.4g|
|Protein 40.3g||58 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 801
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!