Sweet potatoes are great this time of year, and this quick soup is a great way to showcase their rich flavor. The sweet red pepper flavor and deep cumin notes in Izak N.37 go great with the creamy potatoes and sweet shrimp.

Sweet Potato and Shrimp Soup

Name: Sweet Potato and Shrimp Soup
Yield: 4
Ingredients: 3 sweet potatoes, peeled and sliced; 1 onion, peeled and sliced; 1 clove garlic, peeled and smashed; 1 pound peeled raw large shrimp (U20); 2 tsp + 2 tsp Izak N.37 plus more for garnish; Olive oil; 1 lemon

Rated 5 stars by 1 readers

Servings/Yield

Author:

Lior Lev Sercarz.

Ingredients

3 sweet potatoes, peeled and sliced
1 onion, peeled and sliced
1 clove garlic, peeled and smashed
1 pound peeled raw large shrimp (U20)
2 tsp + 2 tsp Izak N.37 plus more for garnish
Olive oil
1 lemon

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Directions

Heat 2 tablespoons of olive oil in a deep sauté pan over medium high heat, toss the sweet potatoes and onion with 2 tsp Izak and fry until lightly browned. Add water to cover the vegetables, the garlic clove, and bring to a boil. Reduce heat and simmer until potatoes and onions are soft (about 30 minutes). Toss the shrimp in a bowl with 2 tsp Izak and set aside.
In a skillet heat 2 tablespoons of olive oil over medium heat and sauté the shrimp for 2-3 minutes on each side and set aside on a warm plate.
Puree the soup with an immersion blender, or carefully in batches in a regular blender. You can add cream if you'd like a richer soup. Taste and adjust seasoning as needed.
Plate the soup in 4 shallow bowls with the shrimp on top and garnish with additional Izak, some olive oil, and fresh lemon juice.