Carrot & Coconut Soup With Curried Shrimp Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.Toss the carrots with olive oil, salt, and pepper, then spread them out on the baking sheet.
• STEP 3.Roast the carrots for 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 4.In a large pot, heat the coconut oil over medium heat.
• STEP 5.Add the onion, garlic, ginger, and curry powder, and cook until the onion is translucent and fragrant.
• STEP 6.Add the roasted carrots and vegetable broth to the pot, and bring to a simmer.
• STEP 7.Using an immersion blender or regular blender, puree the soup until smooth and creamy.
• STEP 8.Return the soup to the pot and stir in the coconut milk.
• STEP 9.Season with salt and pepper to taste.
• STEP 10.In a separate skillet, heat the olive oil over medium heat.
• STEP 11.Add the shrimp and curry powder, and cook until the shrimp is pink and cooked through.
• STEP 12.Serve the soup hot, topped with the curried shrimp and a sprinkle of fresh cilantro.

Cooking Tips

• If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
• Feel free to adjust the amount of curry powder and spices to suit your taste preferences.
• You can substitute chicken or tofu for the shrimp if desired.

Storage and Serving

• This soup is best served hot, straight from the pot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• To reheat the soup, gently warm it on the stovetop over low heat, stirring occasionally.