Carrot-Ginger Soup with Coconut-Roasted Shrimp

Name: Carrot-Ginger Soup with Coconut-Roasted Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, coarsely chopped; 4 large carrots (3/4 pound), chopped; 1 tablespoon finely grated ginger; 1/2 teaspoon crushed red pepper; 3 cups low-sodium chicken broth; 3 tablespoons soy sauce; 2 tablespoons fresh lime juice; 2 tablespoons light brown sugar; 1 tablespoon smooth peanut butter; 1 teaspoon Asian sesame oil; 1 cup skim milk; 1/4 cup light coconut milk; Kosher salt and freshly ground pepper; 16 large shrimp, shelled; 1 1/2 tablespoons shredded coconut; Pinch of cayenne pepper

Servings: persons

2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
4 large carrots (3/4 pound), chopped
1 tablespoon finely grated ginger
1/2 teaspoon crushed red pepper
3 cups low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 tablespoon smooth peanut butter
1 teaspoon Asian sesame oil
1 cup skim milk
1/4 cup light coconut milk
Kosher salt and freshly ground pepper
16 large shrimp, shelled
1 1/2 tablespoons shredded coconut
Pinch of cayenne pepper

1
Preheat the oven to 425.
2
In a large saucepan, heat 1 tablespoon of the olive oil.
3
Add the onion and cook over moderate heat until softened, about 4 minutes.
4
Add the carrots, ginger and crushed red pepper and cook for 6 minutes.
5
Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes.
6
Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.
7
In a blender, puree the soup until smooth.
8
Return it to the saucepan and stir in the skim milk and coconut milk.
9
Season the soup with salt and pepper and keep warm.
10
Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper.
11
Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink.
12
Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.

912

kcal

Calories

Fat

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 medium onion, coarsely chopped, 4 large carrots (3/4 pound), chopped, 1 tablespoon finely grated ginger, and more.

Yes, Carrot-Ginger Soup with Coconut-Roasted Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!