Spicy Shrimp and Sweet Potato Soup
A comforting bowl of soup that combines the sweetness of sweet potatoes with the heat of spicy tomatoes and shrimp, perfect for any occasion.
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 0.5 teaspoon minced garlic
- 4 cups vegetable stock
- 4 cups corn (fresh, frozen, or canned)
- 2 cups peeled and diced sweet potatoes
- 1 can diced tomatoes with green chile peppers (such as RO*TEL®) 10 ounce can
- 1 cup salsa
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- to taste Salt
- to taste ground black pepper
For the Protein
- 1.5 pounds peeled medium shrimp
For Garnishing
- 4 stalks green onions, chopped
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped red onion and minced garlic, stirring together in the hot oil.
- Cook for about 10 minutes or until the onion becomes tender and begins to turn translucent.
Cooking
- Pour in the vegetable stock, followed by the corn and diced sweet potatoes. Mix well.
- Add the diced tomatoes with green chile peppers and salsa into the pot.
- Sprinkle in the chili powder and ground cumin, seasoning with salt and ground black pepper to taste.
- Bring the mixture to a boil, then allow it to simmer for about 5 minutes.
- Add the peeled shrimp and stir into the boiling soup, then bring back to a gentle boil.
- Reduce the heat to medium and let it simmer for an additional 10 minutes.
- Once the shrimp are cooked through, sprinkle in the chopped green onions for freshness.
- Adjust seasoning with salt and pepper as needed before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For an added flavor boost, consider adding toppings like fresh cilantro or lime zest. Pair with crusty bread for dipping.