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Sweet Potato Soup with Ginger and Shrimp

Sweet potato soup - dead easy

September 12th, 2018 | starter

Refined and yet so easy. Ginger, curry and turmeric give this soup that certain something. The shrimp make them suitable for a nice multi-course meal. Of course, it also tastes without shrimp. Lightning fast and just delicious.

Sweet Potato Soup with Ginger & Shrimp

(serves 4)

2 shallots, chopped
2 garlic cloves, chopped
2 TS oil
sauté the shallots and garlic, add
500 g sweet potatoes, diced
200 g carrots, diced
1 piece of ginger (2-3 cm), grated or finely chopped
and sauté, deglaze with
900 ml vegetable stock
simmer for 20 minutes
salt, pepper
½ ts Kashmir curry (spicy)
1 ts turmeric
season and finely puree
100 g crème fraiche
mix in
8 shrimp
peel to the tail segment, devein
2 sprigs of thyme
2 sprigs of rosemary
2 garlic cloves, pressed in the shell
2 TS olive oil
heat the herbs and garlic in the oil, fry the shrimp in each side for 1-2 minutes
put prawns on skewers and serve with sweet potato soup

And this is how the wife of the captain does it

The soup can be served wonderfully in small mason jars as finger food or on a buffet. Then I place the jars on a hotplate and arrange the shrimp skewers separately on a plate.

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