Spice Crust Prawns and Sweet Potato Soup

by grainnep

Sweet potato soup with Spice Crust Prawns

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This delicious soup takes so little time to prepare and the flavours are just amazing with sweet spicy prawns and a kick of heat from the soup itself; This would make a delicious starter if you were having friends over or make it more substantial for dinner by simply adding more prawns. As well as tasting amazing this soup is a great source of protein, good fats, as well as anti-oxidants, vitamins, minerals all great for optimal health.

Sweet potato soup with Spice Crust Prawns

Prawns

250gr raw peeled, deveined prawns (medium or large)
1 tablespoon rapeseed oil
½ tsp cumin
½ tsp coriander
¼ tsp cayenne
½ tsp salt
½tsp fresh ground black pepper

Sweet Potato Soup
1.5ltr vegetable or chicken stock
4 large sweet potatoes, peeled and cubed
Juice of 1/2 lime
1 tsp salt
1 tsp hot chopped chilli (I use a jar of this in oil – use fresh if you like)
2 tbsp sweet chilli sauce
2 tbsp fish sauce
2 tbsp fresh chopped coriander

Mix spices in a small bowl then toss in the prawns and set aside while you prepare the soup.

Put the stock and sweet potatoes into a medium pot and bring to a boil. Lower the heat and simmer, partially covered, for about 10 minutes, until potatoes are cooked through. Puree the soup and return to the pot. Add the salt, hot chilli, sweet chilli sauce, fish sauce and juice of ½ lime. Taste and adjust with a bit more heat or juice as you prefer and keep over a gentle heat while you fry the prawns.

Heat 2 teaspoons oil in large skillet until hot but not smoking. Cook prawns for about 1 minutes per side over medium-high heat, or until there’s a nice brown spice crust on the outside and they are just cooked through.

Ensure the soup is heated through then ladle into your bowls. Place 3 prawns in each bowl. Garnish with the fresh chopped coriander.