Directions

1. 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.

2. 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.

3. 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.

4. Plate the soup in 4 shallow bowls with the shrimp on top and garnish with additional Izak, some olive oil, and fresh lemon juice.