10-15 frozen or fresh medium sized shrimp, cooked
1 tbsp butter
2 tbsp olive oil
1 onion chopped finely
2-3 chopped green onions
1 cup cooked green peas
2 cups chopped spinach or swiss chard
1 cup or approximately 3 stalks chopped celery
3 – 4 cloves chopped or minced garlic
4 cups peeled, cubed sweet potatoes ( 2 large potatoes )
1 tbsp grated ginger root
3/4 tsp of each ground cumin, and curry powder and cardamom
1/4 tsp ground cinnamon or nutmeg
2 cups vegetable or chicken broth
1 can coconut milk
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
3 tbsp fresh basil leaves or cilantro & chopped parsley
fresh thyme, tied in a small bundle
1 tbsp lime juice
Add 2 tbsp oil to a skillet and cook shrimp with garlic powder until pink. Remove and set aside.
In a pot of boiling water, add the chopped sweet potatoes and cook until soft. Drain, mash and with a hand held beater, add 1 tbsp butter and beat until smooth. ( I had sweet potatoes already cooked and mashed ).
In a soup pot, add virgin oil and saute onions and celery until softened. Add the stock, spices, 1 tied bundle of thyme and chopped spinach or Swiss chard. Cook on a medium heat for 10 minutes before adding the sweet potatoes, coconut milk ( save a bit to top the soup when finished ). Add the chopped fresh herbs, saving 1 tbsp chopped parsley for the top of soup.
Cook soup for 20 minutes on a low to medium heat, stirring occasionally. Remove the tied bundle of thyme stems, then add cooked shrimp, cooked peas and simmer on low for 10 minutes until creamy smooth.
Ladle soup into a bowl adding coconut milk and parsley.
Serve 2- 4.