Cold Carrot-and-Mace Soup with Curried Barbecued Sh

Name: Cold Carrot-and-Mace Soup with Curried Barbecued Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds carrots, peeled and coarsely chopped; 1 onion, peeled and coarsely chopped; 1/4 teaspoon cayenne pepper; 1/4 teaspoon mace; 2 teaspoons ground ginger; 1/2 cup blanched almonds; 1 teaspoon salt; 1 cup chicken broth; 2 cups milk; 1 cup coconut milk; minced fresh basil, for garnish; 1 pound medium shrimps, in the shell; 1 tablespoon chili-pepper oil; 1 teaspoon cayenne pepper; 1 teaspoon coarsely ground fresh black pepper; 2 teaspoons curry powder; 1 teaspoon kosher salt; Juice of 1 lemon

Servings: persons

2 pounds carrots, peeled and coarsely chopped
1 onion, peeled and coarsely chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon mace
2 teaspoons ground ginger
1/2 cup blanched almonds
1 teaspoon salt
1 cup chicken broth
2 cups milk
1 cup coconut milk
minced fresh basil, for garnish
1 pound medium shrimps, in the shell
1 tablespoon chili-pepper oil
1 teaspoon cayenne pepper
1 teaspoon coarsely ground fresh black pepper
2 teaspoons curry powder
1 teaspoon kosher salt
Juice of 1 lemon

1
Place all the soup ingredients except the coconut milk and basil in a pot over medium heat.
2
Bring to a boil and simmer for 35 to 45 minutes, until the carrots are tender.
3
Cool.
4
Stir in the coconut milk and place in a blender or food processor and process to make a fine puree.
5
Chill.
6
Toss together all the salad ingredients and marinate in the refrigerator for 2 to 8 hours, turning occasionally.
7
Grill shrimps over white coals about 6 minutes per side.
8
Cool.
9
Peel and devein the shrimps and slice in half lengthwise.
10
Ladle the soup into 6 bowls, add a few shrimps and garnish with the minced basil.

534

kcal

Calories

Fat

Carbs

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 18 ingredients. The key ingredients include: 2 pounds carrots, peeled and coarsely chopped, 1 onion, peeled and coarsely chopped, 1/4 teaspoon cayenne pepper, 1/4 teaspoon mace, and more.

Yes, Cold Carrot-and-Mace Soup with Curried Barbecued 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!

Cold Carrot-and-Mace Soup with Curried Barbecued Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions