Ingredients

  • For the Soup:
    • 1 lb (450g) large shrimp, peeled and deveined
    • 2 medium sweet potatoes (about 1.5 lbs/680g), peeled and diced
    • 1 tbsp olive oil
    • 1 medium onion, finely chopped
    • 2 cloves garlic, minced
    • 1 red bell pepper, diced
    • 2 celery stalks, diced
    • 1 tbsp Cajun seasoning (adjust to taste)
    • 1 tsp smoked paprika
    • 1/2 tsp cayenne pepper (optional, for extra heat)
    • 4 cups (960ml) chicken or vegetable broth
    • 1 cup (240ml) heavy cream
    • 1 can (14.5 oz/410g) diced tomatoes, drained
    • 1 bay leaf
    • Salt and black pepper, to taste
    • 2 tbsp fresh parsley, chopped (for garnish)
    • 1 tbsp green onions, sliced (for garnish)
  • For the Shrimp Seasoning:
    • 1 tsp Cajun seasoning
    • 1/2 tsp smoked paprika
    • 1 tbsp olive oil
    • Pinch of salt

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Immersion blender (or regular blender)
  • Cutting board and knife
  • Measuring cups and spoons

Instructions

  1. Prepare the Shrimp:
    • In a bowl, toss the shrimp with 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, 1 tbsp olive oil, and a pinch of salt. Set aside to marinate while preparing the soup.
  2. Cook the Vegetables:
    • Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion, garlic, red bell pepper, and celery. Sauté for 5-7 minutes until softened and fragrant.
    • Stir in the diced sweet potatoes, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper (if using). Cook for 2 minutes to toast the spices.
  3. Simmer the Soup:
    • Add the diced tomatoes, chicken or vegetable broth, and bay leaf. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
  4. Blend the Soup:
    • Remove the bay leaf. Using an immersion blender, blend the soup until smooth. (If using a regular blender, blend in batches and return to the pot.) For a chunkier texture, blend only half the soup.
  5. Add the Cream:
    • Stir in the heavy cream and simmer for 5 minutes, stirring occasionally. Taste and adjust seasoning with salt and black pepper as needed.
  6. Cook the Shrimp:
    • In a separate skillet, heat a drizzle of olive oil over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
  7. Combine and Serve:
    • Stir half of the cooked shrimp into the soup, reserving the rest for garnish. Ladle the soup into bowls, top with a few shrimp, and sprinkle with fresh parsley and green onions.

Serving Suggestions

  • Serve with crusty bread or cornbread to soak up the creamy broth.
  • Pair with a light green salad for a complete meal.

Nutritional Information (per serving, approx. 6 servings)

  • Calories: 320
  • Protein: 18g
  • Fat: 18g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Sugar: 6g

Tips

  • For a lighter version, substitute heavy cream with half-and-half or coconut milk.
  • Adjust the Cajun seasoning and cayenne to control the spice level.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Enjoy your warm and flavorful Cajun Cream Shrimp & Sweet Potato Soup!