CARROT GINGER SOUP WITH COCONUT ROASTED SHRIMP RECIPE - (4.1/5)
Provided by cpauze
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil. 2. In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm. 3. Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.
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Eve Lynn
[email protected]I love this soup! It's so easy to make and it's always a hit with my family and friends.
BreAnne perkins
[email protected]This soup is delicious and healthy. It's a great way to get your daily dose of vegetables. I highly recommend it!
hafishgoblub
[email protected]I've never made carrot soup before, but this recipe made it so easy. The soup turned out great and I'll definitely be making it again.
Op Asad
[email protected]This soup is the perfect way to warm up on a cold day. It's creamy, flavorful, and so easy to make. I highly recommend it!
Aamir Ashraf
[email protected]I made this soup for a potluck and it was a huge hit. Everyone raved about it! I'm definitely going to be making it again.
Faiz Faiz
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved the sweet flavor of the carrots and the coconut milk.
Kiyingi Ivan
[email protected]I'm not a big fan of shrimp, so I omitted it from the soup. It was still delicious, but I think it would have been even better with the shrimp.
sheraz ahmed
[email protected]I'm always looking for new carrot soup recipes and this one is definitely a keeper. It's creamy, flavorful, and the perfect comfort food for a cold day.
Jayaram Khadka
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can make it in my slow cooker so I can have a hot meal waiting for me when I get home from work.
Kenneth Carr
[email protected]I added a tablespoon of curry powder to the soup and it gave it a really nice flavor. I also used a blend of carrots and sweet potatoes instead of just carrots.
Lerato Matsatsa
[email protected]I used vegetable broth instead of chicken broth and it turned out great. This soup is a great way to use up leftover vegetables.
Haily Whitten
[email protected]I'm not a fan of coconut milk, so I substituted almond milk instead. The soup was still delicious, but it didn't have the same creamy texture.
Shawn Brewer
[email protected]I made this soup for a party and it was a big success. Everyone loved it! I especially liked the way the coconut milk added a touch of sweetness to the soup.
Phoenyx Lempitsky
[email protected]This soup is so creamy and flavorful. I love the combination of carrot, ginger, and coconut. The shrimp is a nice addition, but I think it would also be good with chicken or tofu.
Onyedika Cynthia
[email protected]I've made this soup several times now and it's always a hit. I like to add a bit of cayenne pepper for a little spice. It's the perfect soup for a quick and easy weeknight meal.
Bonita Dwyer
[email protected]I followed the recipe exactly and the soup was bland. I had to add extra ginger and salt to make it taste better.
noor aghakhan
[email protected]This soup was easy to make and turned out great! I used frozen shrimp and it still came out delicious. I served it with a side of crusty bread and it was the perfect meal for a cold night.
Salma Khanom
[email protected]I'm not usually a fan of carrot soup, but this recipe changed my mind. The addition of ginger and coconut milk made it incredibly flavorful and creamy. I'll be making this again for sure!
Isabella Eiler
[email protected]This soup was a delight! The carrot and ginger flavors were perfectly balanced, and the coconut roasted shrimp added a touch of sweetness and crunch. I would definitely make this again.