Carrot-Coconut-Ginger Soup

* I forgot to take a pic of the soup with shrimp...Here I put some balsamic vinegar cream over it.

Actually I was planning on making a pumpkin soup, but they didn't have one (they didn't have a pumpkin??) when I ran errands so I decided to use carrots instead. Guess what? It wasn't to bad, ha!


Ingredients

• 1 Tablespoon Canola Oil
• 2 cloves Garilc, Peeled, Minced
• 2 Tablespoons Curry
• 3 whole Shallots, Peeled And Diced
• 1 Tablespoon Fresh Ginger, Peeled, Grated
• ¼ teaspoons Turmeric
• 1 teaspoon Ground Cumin
• 10 whole Large Carrots, Peeled And Grated
• 1-½ cup Chicken Or Vegetable Stock
• 1 can Low-fat Coconut Milk
  
• 1 teaspoon Olive Oil
• 1 pinch(es) Cayenne Pepper
• 1 pinch(es) Salt
• 1 pinch(es) Pepper
• 1 cup Fresh Shrimp, Peeled And Deveined
• 2 Tablespoons Coconut, Flakes

Directions


In a small zip bag, combine the teaspoon of olive oil, cayenne, salt and pepper, shrimp and coconut and toss to coat. Let marinade in fridge for about an hour.
*I find it really convient to marinade all kind of things in zipper bags. You can kind of massage the marinade into the shrimp/meat/fish.


Heat the oil and saute the garlic and curry powder until it becomes fragrant, then add the shallots and continue to saute. Add the ginger, turmeric, cumin, and stir for about 30 seconds.

Add the grated carrots, combining all the spices, garlic and shallots. Add the stock and coconut milk*, stir to combine, and bring to a simmer. Leave uncovered at a simmer for 30 minutes to let the flavors build. Turn off heat and let set for a few minutes, then use either an immersion blender or ladle soup into blender in small batches (remember to vent the lid so the hot soup doesn’t blow up!) to blend until creamy smooth.

Return blended cream soup back to pot on low heat. Check seasonings and adjust curry if you prefer it a tad spicier.

Spread the marinaded shrimps on a sheet and bake for 5 minutes, checking to make sure they aren’t cooking too quickly. As a final step, put under the broiler and toast the coconut for a few seconds.

Pour ladles of soup into a bowl, top with a few of the shrimp, and enjoy.