Curry Sweet Potato Soup

I usually stick with my chicken soups…you know…chicken broth, chicken, corn, tomatoes, etc. I decided to try something a little different. I didn’t take very good pictures this time. I think I get super distracted when I’m trying new things and forget about the camera. The recipe is pretty simple.

You’ll need:

1 sweet potato

1 12 oz can chicken broth

1/4 onion

1 tsp minced garlic

12-14 medium shrimp (deveined, tails removed, etc)

1 cup baby spinach

2 tbsp curry powder

other spices to taste


First, peel and slice the sweet potato and boil until tender (~20 minutes). Thaw out shrimp and peel them. Coarsely chop the shrimp (I cut each shrimp into ~3 pieces). Chop onion and mix with garlic in pan – saute until soft and translucent.



Mash the sweet potatoes.



Add mashed sweet potatoes, chicken broth, onion to blender and blend until thin consistency.

Pour into pan and simmer for ~10 minutes. Add spices. I added the curry powder + turmeric + extra onion & garlic powder. Add the shrimp to cook for at least 5-7 minutes longer. Add spinach at the end.



(note: I also added a few peas – I had some sugar snap peas laying around so I added a few.)


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