Mexican prawn soup

Mexican prawn soup

_ Ingredients

1 carrot

1 oil
1 green chilli

1 celery 1 stick

3 garlic 3 cloves

1 red onion

ground cumin 1 tsp

smoked paprika 1 tsp

tomato purée 1 tbsp

dried oregano 1 tsp

chopped tomatoes 400g tin

sweet potato 1, peeled and cut into 2cm cubes

1 lime

coriander ½ a small bunch, leaves torn

1 avocado

180 g raw king prawns

_ Method


Heat the oil in a large pan and cook the carrot, celery, chilli and ¾ of

the red onion with some seasoning for 15 minutes or until soft.

Add the garlic, spices and oregano, and cook for 1 minute, then stir in

the tomato purée and cook for another minute. Tip in the sweet

potato, chopped tomatoes and 350ml of water, and simmer gently for

30 minutes or until the sweet potato is completely tender. Add the

prawns and a little seasoning, and simmer for 6 minutes until they

have turned pink and are cooked through. Stir the remaining red onion

through the avocado and spoon over the soup, with the coriander.

Serve with lime wedges.

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