This is another case where my guys and I don’t agree on a recipe but my “thumbs up” counts just a bit more. My guys did like this soup, they just don’t consider it a keeper. Why? Cumin. It didn’t work for them in this particular recipe. But it worked for me 🙂

Sweet Potato-Coconut Soup with Shrimp

1 tbsp olive oil

1 cup diced onions

2 stalks celery, chopped

1-40 oz can cut sweet potatoes (yams) in syrup, drained and mashed

3 cups chicken broth

1-13.5 oz can coconut milk

1/2 tsp sea salt

1/2 tsp ground ginger

1/2 tsp cumin

1/4 tsp nutmeg

1/4 tsp ground black pepper

1 tbsp minced fresh cilantro

1 tbsp fresh-squeezed lemon juice

12 oz frozen cooked and deveined medium-sized shrimp, tails removed and thawed

2 cups chopped spinach

Optional toppings: minced cilantro and sour cream

1) Heat olive oil in large soup pot over medium-high heat; add onions and celery and cook 5 minutes, stirring often

2) Reduce heat to medium and stir in mashed sweet potatoes, followed by chicken broth, coconut milk, salt, ginger, cumin, nutmeg, black pepper, cilantro, and lemon juice; cook 10 minutes, stirring occasionally

3) Stir in shrimp and spinach and cook 2 minutes; remove from heat and serve immediately with or without optional toppings

Servings: 4-6 dinner-sized portions



  1. Tamara, this looks wonderful.

  2. […] Sweet Potato-coconut Soup With Shrimp (tamaraleighauthor.wordpress.com) […]

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