Mexican prawn soup

_ Ingredients

carrot 1, finely chopped

vegetable oil 1 tbsp

green chilli 1, finely chopped

celery 1 stick, finely chopped

garlic 3 cloves, crushed

red onion 1, finely chopped

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

lime 1, wedged

coriander ½ a small bunch, leaves torn

avocado 1, chopped

raw king prawns 180g


_ Method


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

the red onion with some seasoning for 10-15 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

25-30 minutes or until the sweet potato is completely tender. Add the

prawns and a little seasoning, and simmer for 5 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.