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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malik armani
[email protected]This soup was a bit too spicy for me, but my husband loved it. He said it was the perfect balance of sweet and spicy.
Cornwin Walker
[email protected]I'm not a fan of coconut, so I omitted it from the recipe. The soup was still very good, but I think it would have been even better with the coconut.
Angela Akinyi Juma
[email protected]This soup was good, but I think it needed a little more ginger. I also found that the coconut roasted shrimp were a bit too sweet for my taste.
Zain Masood
[email protected]I made this soup for a potluck and it was a hit! Everyone loved the unique flavor combination and the shrimp were a nice touch. I will definitely be making this again.
Bandit Boy
[email protected]This soup is so easy to make and it's so delicious. I love the combination of carrots, ginger, and coconut. The shrimp are also a great addition.
shahid laghari
[email protected]I'm not a big fan of shrimp, so I used chicken instead. The soup was still very good, but I think it would have been even better with the shrimp.
IDEAL LOOK BEAUTY
[email protected]This soup is a great way to use up leftover carrots. I always have a few carrots left over from other recipes, and this soup is a great way to use them up.
Arslan Baig
[email protected]I'm a vegetarian, so I used tofu instead of shrimp. The soup was still very good, but I think it would have been even better with the shrimp.
Amogelang Prilah
[email protected]I made this soup in a slow cooker and it turned out great! I just threw all the ingredients in the slow cooker and let it cook on low for 8 hours. It was perfect for a cold winter day.
Axmed Cabdulaahi
[email protected]This soup was a bit too spicy for me, but my husband loved it. He said it was the perfect balance of sweet and spicy.
Kanak Majumdar
[email protected]I'm not a fan of coconut, so I omitted it from the recipe. The soup was still very good, but I think it would have been even better with the coconut.
curtis berry
[email protected]This soup was good, but I think it needed a little more ginger. I also found that the coconut roasted shrimp were a bit too sweet for my taste.
Fared Dolpane
[email protected]I've made this soup several times now and it's always a winner. It's so easy to make and it's always delicious. I love the combination of carrots, ginger, and coconut. The shrimp are also a great addition.
justina ibanez
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the unique flavor combination and the shrimp were a nice touch. I will definitely be making this again.
Professor Bandetti
[email protected]This soup was quick and easy to make, and it turned out so flavorful and delicious. I especially loved the crispy coconut shrimp.
Onyedikachi Ogoke
[email protected]I'm not usually a fan of carrot soup, but this recipe changed my mind. The addition of ginger and coconut really took it to the next level. The shrimp were also cooked perfectly and added a nice contrast to the creamy soup.
Blessings Beniza
[email protected]This carrot ginger soup with coconut roasted shrimp was an absolute delight! The flavors were incredibly well-balanced, with the sweetness of the carrots and the spicy kick of the ginger complementing each other perfectly. The coconut roasted shrimp