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Creamy Carrot and Coconut Soup with Shrimp
Coconut milk is the secret ingredient in this velvety smooth carrot soup. Served with shrimp as a garnish, it makes for an elegant presentation. Complete the meal with a loaf of crusty bread.
Loading ...April 8th, 2012
Recipe Developed by Paula Bowman
Servings
4Prep Time
15 minutesCook Time
25 minutesIngredients
Directions
In a small bowl, combine shrimp with 1-tablespoon coconut milk and 1-teaspoon olive oil, toss to combine and set aside. Reserve remaining coconut milk for later.
Heat the remaining 1-tablespoon olive oil in a large saucepan over medium-high heat. Add the sliced carrots, ginger and red pepper flakes and cook, stirring often, until the carrots are starting to soften and are caramelized in spots, about 6 minutes. Add the onion and cook until softened but not browned, about 2 minutes. Add remaining coconut milk and water. Bring to a boil and simmer over medium heat until carrots are tender, about 15 minutes. Working in batches, transfer carrot mixture to a blender and puree until smooth. Strain, if desired and keep warm.
Season reserved shrimp with salt and pepper and cook in a nonstick skillet over medium high heat, turning once until pink and cooked through, about 1-2 minutes per side. Remove from skillet and roll in toasted coconut.
Ladle soup into warm bowls, drizzle soup with lime juice, if desired, and garnish with 2 shrimp per bowl.
Copyright © 2012 St. Joseph Media. All Rights Reserved.