Creamy Taste Experience: Sweet Potato Coconut Soup

Dice the onion. Peel the sweet potato and cut it into 2 x 2 cm pieces. Peel the garlic and slice it. Peel and finely chop the ginger.

Heat olive oil in a saucepan, sauté onions and garlic. Add the sweet potatoes and ginger to the pot. Deglaze with orange juice, add a pinch of cinnamon, and pour in coconut milk and vegetable broth. Simmer, covered, for 25 minutes. Then, puree the mixture until smooth and season with lime juice.

For the crispy shrimp, mix yogurt and flour and coat the shrimp in it. Then, roll them in panko breadcrumbs and fry in hot oil.

This recipe for a light sweet potato coconut soup is perfect as a delightful appetizer for the holidays.

Best wishes,
Simone and Tyrolit Life

Sweet Potato Coconut Soup

• 1 onion
• 400g sweet potatoes
• 2 cloves of garlic
• 1cm ginger
• 2 tablespoons olive oil
• Juice of half an orange
• 400ml coconut milk
• 400ml vegetable broth
• 1 pinch of cinnamon
• Juice of half a lime

Crispy Shrimp

• 4 shrimp, peeled, cleaned
• 2 tablespoons yogurt
• 1 tablespoon flour
• 4 tablespoons panko breadcrumbs
• Oil for frying