Caribbean Sweet Potato Soup With Ginger Shrimp

• Soup
• 2 small sweet potatoes, diced into 1 inch cubes (about 3 pounds)
• 2 1/2 cups unsweetened coconut milk
• 6 cups chicken broth
• 2 medium limes, juice of
• Shrimp
• 3 tablespoons ginger, finely grated (or minced)
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lime juice
• 1/4 teaspoon sea salt
• 1 1/2 lbs large shrimp, peeled and deveined
• Condiments
• 4 large bananas, peeled and cut into 1/2 inch thick slices
• 1 cup unsweetened coconut, lightly toasted
• 1 cup sliced unblanched almonds, lightly toasted
• 1/2 cup cilantro, chopped
• 1 lime, cut into 8 wedges

1. For the soup, place sweet potatoes, a cup of the coconut milk and the broth in a stock pot. Bring to a low boil and simmer 15 minutes until the sweet potatoes are soft.
2. Place potatoes and liquid in a food processor and blend until smooth, adding lime juice and the remaining coconut milk as needed.
3. For the shrimp, mix together the ingredients in a plastic bag. Marinade the cleaned shrimp for one hour in the fridge. Broil or grill shrimp for five minutes until done.
4. For the bananas, place banana slices in a single layer in a shallow baking pan. Broil 2-3 minutes. Turn bananas over and broil another minute or two until they are a bit soft and lightly browned.
5. Ladle soup into bowls and top with shrimp. Serve condiments in small bowls on the side.

sweet potatoes, unsweetened coconut milk, chicken broth, medium limes, shrimp, ginger, lemon juice, lime juice, salt, shrimp, condiments, bananas, unsweetened coconut, unblanched almonds, cilantro, lime

Taken from www.food.com/recipe/caribbean-sweet-potato-soup-with-ginger-shrimp-128604 (may not work)