Steps:
- Preheat the oven to 450°F.
- Put the carrot disks on a cookie sheet, drizzle them with a little EVOO, and season them with salt and pepper. Toss the carrots around to make sure they are well coated. Spread in an even layer then roast them for 15 minutes, or until they are tender and the bottoms are browned. Stir the carrots at least twice while they roast so they cook evenly. Zest the orange and reserve.
- In a shallow dish, combine the juice of half of the orange with the hot sauce, 2 tablespoons of the EVOO, and a little salt. Add the shrimp and toss to coat; set aside for a few minutes.
- Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, ginger, garlic, curry powder, and salt and pepper to the pot and cook until the onions are tender and lightly colored, about 5 minutes, stirring frequently. If you find the onions are browning before they are getting tender, add a splash of water. Transfer the cooked onions to a blender or food processor, where they can wait for the carrots to finish roasting. Return the soup pot to the cooktop, add the chicken stock, and bring it up to a simmer.
- When the carrots are roasted, transfer them to the blender or food processor where the onions are patiently waiting. Add a little ladle of the hot chicken stock and puree until the vegetables are smooth. Start by pulse-grinding the mixture to get it going and then let 'er rip. Add more hot stock, bit by bit, until it incorporates. Careful, sometimes when blending hot things the blender or food processor top is not tight enough and you can get splashed: put a kitchen towel over the lid for extra safety. (Hot carrot puree is not a home facial technique!) Add the carrot-onion puree to the bubbling stock and stir to combine, then let the soup gently simmer while you cook the shrimp.
- Preheat a large skillet over medium-high heat with the remaining tablespoon of EVOO. Drain the shrimp and cook them on each side for 2 to 3 minutes, or until cooked through. Add the parsley and toss.
- Check the soup consistency. If you want it thicker let it simmer a little bit longer; if you want it less thick, add a couple splashes of chicken stock to thin it out. Add the orange zest, stir it to combine, then taste and check for seasoning and adjust with salt and pepper.
- Ladle some soup into shallow serving bowls and arrange 3 shrimp in the center of each bowl, standing up if you can manage it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mazhar Am
[email protected]This soup is so good! I love the spicy shrimp.
Jonait Hasan
[email protected]I'll definitely be making this soup again. It's a great way to use up leftover carrots.
Mimicboy Mpozaivo
[email protected]This soup is the perfect comfort food for a cold day. It's hearty, flavorful, and easy to make.
Mohsin Mushtaq
[email protected]I'm not a big fan of carrots, but this soup is amazing. The ginger and orange flavors really make the carrots shine.
Spirit Surgical Instruments
[email protected]This soup is delicious and easy to make. I love the way the ginger and orange flavors come together.
Theresa Davis
[email protected]I made this soup for a party and it was a huge hit. Everyone loved the unique flavor combination. I will definitely be making it again.
Aymen Heddouche
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use frozen shrimp, which makes it a great weeknight meal.
Dirk Steenekamp
[email protected]I wasn't sure about this soup at first, but I'm glad I tried it. The flavors are really unique and delicious. I especially liked the spicy shrimp.
Clement Jacobs
[email protected]This soup is amazing! I love the combination of flavors. The ginger and orange are a perfect match, and the shrimp adds a nice touch of protein. I will definitely be making this again.
MaHn00R Sheikh
[email protected]I made this soup last night and it was delicious! I used vegetable broth instead of chicken broth, and I added a bit of honey to taste. It was the perfect comfort food for a cold night.
Sweetberth Mbalamwezi
[email protected]This soup was a hit with my family! The ginger and orange flavors were perfectly balanced, and the shrimp added a nice spicy kick. I will definitely be making this again.