Carrot Ginger Soup with Coconut Roasted Shrimp

Food & Wine, 2005
Makes 6 servings
    2 tablespoons evoo                                             
    1 med. onion coarse chop                                       
    4 carrots chopped                                              
    1 tablespoon fine grate ginger                                 
    1/2 teaspoon crushed red pepper                                
    3 cups chicken broth                                           
    3 tablespoons soy sauce                                        
    2 tablespoons lime juice                                       
    2 tablespoons light brown sugar                                
    1 tablespoon creamy peanut butter                              
    1 teaspoon sesame oil                                          
    1 cup milk                                                     
    1/4 cup coconut milk                                           
    Salt and pepper                                                
    16 lg shrimp shelled                                           
    1 1/2 tablespoons flaked coconut                               
    Pinch cayenne pepper  
                                        
ACTIVE TIME: 30 MIN/TOTAL TIME: 45 MIN

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.

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.

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.

One Serving 230 cal, 11 gm total fat, 3.6 gm saturated fat, 17 gm carb, 3 gm fiber.

MY NOTES: Try adding some roasted carrots to give it some heft. My own photo. Can make with or without shrimp

MXF