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1
Preheat the oven to 450F.
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2
Put the carrot disks on a cookie sheet, drizzle them with a little EVOO, and season them with salt and pepper.
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3
Toss the carrots around to make sure they are well coated.
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4
Spread in an even layer then roast them for 15 minutes, or until they are tender and the bottoms are browned.
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5
Stir the carrots at least twice while they roast so they cook evenly.
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6
Zest the orange and reserve.
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7
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.
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8
Add the shrimp and toss to coat; set aside for a few minutes.
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9
Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan.
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10
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.
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11
If you find the onions are browning before they are getting tender, add a splash of water.
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12
Transfer the cooked onions to a blender or food processor, where they can wait for the carrots to finish roasting.
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13
Return the soup pot to the cooktop, add the chicken stock, and bring it up to a simmer.
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14
When the carrots are roasted, transfer them to the blender or food processor where the onions are patiently waiting.
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15
Add a little ladle of the hot chicken stock and puree until the vegetables are smooth.
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16
Start by pulse-grinding the mixture to get it going and then let er rip.
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17
Add more hot stock, bit by bit, until it incorporates.
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18
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.
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19
(Hot carrot puree is not a home facial technique!)
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20
Add the carrot-onion puree to the bubbling stock and stir to combine, then let the soup gently simmer while you cook the shrimp.
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21
Preheat a large skillet over medium-high heat with the remaining tablespoon of EVOO.
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22
Drain the shrimp and cook them on each side for 2 to 3 minutes, or until cooked through.
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23
Add the parsley and toss.
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24
Check the soup consistency.
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25
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.
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26
Add the orange zest, stir it to combine, then taste and check for seasoning and adjust with salt and pepper.
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27
Ladle some soup into shallow serving bowls and arrange 3 shrimp in the center of each bowl, standing up if you can manage it.
