Flavorful sweet potatoes make this Sweet Potato and Shrimp Bisque rich and filling, without using heavy ingredients like cream.
Sweet Potato and Shrimp Bisque
- 2 tablespoons olive oil, divided
- 1 cup chopped red onion
- 4 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 2 large sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 3½ teaspoons Cajun seasoning, divided
- 1½ teaspoons Thai red curry paste
- 1 lime, juiced
- ½ pound peeled and deveined large fresh shrimp (tails left on)
- ¼ cup light sour cream
- 2 tablespoons fat-free milk
- Lime wedges, to serve
- Garnish: lime zest
- In a medium Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add sweet potatoes, broth, 3 teaspoons Cajun seasoning, and curry paste; bring to a low boil. Reduce heat to medium; cook until potatoes are tender, about 20 minutes.
- Working in batches, transfer soup and lime juice to the container of a blender; blend until creamy. Keep warm.
- Wipe pot clean. Heat remaining 1 tablespoon oil over medium-high heat. Add shrimp and remaining ½ teaspoon Cajun seasoning; cook until shrimp are pink and firm, 3 to 5 minutes.
- In a small bowl, whisk together sour cream and milk until smooth. Divide soup among serving bowls, and swirl sour cream mixture into soup. Top with shrimp and lime wedges. Garnish with lime zest, if desired.