This cozy soup combines the natural sweetness of roasted sweet potatoes with a kick of spicy shrimp, making it perfect for chilly evenings. It’s easy to prepare and packed with comforting flavors that everyone will love.
Prep Time20 min
Cook Time30 min
Total Time50 min
Difficulty
Medium
Cooking Hints
Roast the sweet potatoes for a deeper, caramelized flavor before blending.
Use fresh shrimp and season them well to enhance the spicy notes.
Adjust the spice level by adding more or less chili flakes or hot sauce to suit your taste.
Ingredients
0/13
Why This Dish Is So Satisfying
This soup combines the natural sweetness of sweet potatoes with a spicy kick from the shrimp, creating a perfect balance of flavors. It’s warm, comforting, and packed with nutrients, making it a great choice for any season.
Step 1
Lightly heat some olive oil in a large pot over medium heat. Once hot, add the chopped onion and garlic, and cook them gently until the onion softens up and becomes fragrant—this usually takes about 10 minutes. Then, pour in the vegetable stock along with the corn, sweet potatoes, diced tomatoes with green chiles, salsa, chili powder, cumin, and a good pinch of salt and pepper. Bring everything to a boil and let it cook together for about 5 minutes so the flavors can meld.
Step 2
Add the shrimp to the pot and bring it back to a boil. Once boiling, lower the heat to medium and let it simmer until the shrimp turn pink and are cooked through, which should take around 10 minutes. Finally, stir in some chopped green onions, taste the soup, and adjust the seasoning with salt and pepper if needed. Serve warm and enjoy!
62
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Ideas
Serve this soup with a sprinkle of fresh cilantro or green onions on top. A side of crusty bread or a simple green salad pairs well to complete the meal.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the shrimp from becoming tough, or add shrimp fresh when reheating the soup.
Frequently Asked Questions
Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp works fine—just thaw them before adding to the soup.
How spicy is this soup?
It has a mild to moderate spice level thanks to the diced tomatoes with green chiles and chili powder, but you can adjust the heat by adding more or less salsa or chili powder.
Can I make this soup vegetarian?
Yes, simply omit the shrimp and add extra vegetables or beans for protein.
Can I use chicken stock instead of vegetable stock?
Absolutely, chicken stock will add a richer flavor if you prefer.
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I prepare this soup in advance?
Yes, it tastes great reheated; just add the shrimp fresh when reheating if you want them less cooked.
What can I substitute for salsa if I don’t have any?
You can use extra diced tomatoes with green chiles or a mix of tomato sauce and a pinch of chili powder.
Can I use regular potatoes instead of sweet potatoes?
Yes, regular potatoes work but will give a different, less sweet flavor.
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