Sweet potato cream soup with shrimp
An oriental-style soup with coconut milk, served with aromatic breadcrumbs and tender shrimp.
Preparation: 1h 10 min
Easy
Preparation: 1h 10 min
Easy
Ingredients:
- 800 g water
- 2 g ground black pepper
- 30 g broth paste - CVR
- 30 g coriander leaves
- 35 g ginger root
- 1 g cayenne pepper
- 250 g grey shrimp
- 15 g lime juice
- 750 g sweet potato
- 20 g maple syrup
- 120 g Onion, raw
- 50 g garlic
- 200 g Carrot
- 15 g salt
- 50 g Bread crumbs
- 100 g butter
- 100 g condensed coconut milk
- 65 g Oil, olive
- 1 g Skórka z limonki
Method of cooking:
- Preheat the oven to 220°C with the top and bottom heating function. Place a bowl on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 750 grams of sweet potatoes cut into smaller pieces, 200 grams of carrots cut into smaller pieces, 35 grams of ginger cut into smaller pieces, 100 grams of onions cut into smaller pieces, and 8 peeled garlic cloves.
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