sweetpotato ginger soup with roasted shrimps – North Carolina Sweet Potatoes

sweetpotato ginger soup with roasted shrimps

4 servings

Ingredients for 4 servings:
500 g sweetpotatoes from North Carolina
2 onions
2 garlic cloves
1 tablespoon of butter
50 g preserved ginger with juice
4-6 branches of thyme
1 l poultry stock (instant)
Salt, pepper, sugar
For the shrimps:
1 garlic clove
1 red pepper
Knife tip ground coriander
8 raw, peeled shrimps
1 egg yolk (L)
6 tablespoons of vegetable oil for baking
Fresh coriander for topping


1. Peel one sweetpotato and cut lengthwise into two thin slices. Cut each slice lengthwise in thin stripes and put aside for the shrimps. Dice the rest of the sweetpotatoes. Peel and dice the onions and the garlic.

2. Heat up the butter. Sweat the onions, the garlic and the ginger glassy. Add sweetpotatoes and thyme and sweat with the rest. Fill in the poultry stock and the sweetpotatoes and cook tender for 15 minutes. Take out the thyme. Puree and season the mixture to taste with salt, pepper and sugar.

3. Peel garlic and dice. Wash and dice the red pepper. Mix with coriander. Wash, dry and rub shrimps with paste. Cover and let marinate for ca. 30 minutes.

4. Lance the sweetpotato slices through egg yolk and wrap around the shrimps. Heat up oil in a pan. Roast the shrimps from each side for 2 minutes. Put 2 shrimps each on wooden skewers. Fill the soup into soup bowls, place the shrimp skewer on top and serve garnished with coriander leaves.

Preparation time ca. 30 minutes + 30 minutes to marinate

Nutrition facts per serving:
472kcal / 1976 kJ
32,1 g
29,9 g
15 g