Need a vacation? Don’t know what to have for breakfast? Like quick, easy, and make ahead food? We hit the trifecta with these Instant Pot Tropical Steel Cut Oats. Frozen fruit, steel cut oats, and a little coconut cream takes you straight to the tropics!…
Like so many others, I’ve become somewhat of an Instant Pot fanatic. When I first bought my Instant Pot, it sat in the box for about six months, coming out only to serve as a glorified rice maker. Now, don’t get me wrong, it’s a great rice maker, but I didn’t really appreciate just how great this kitchen instrument was until I started using it to fast track healthy dinners for my family. Over the past year, it’s become a go-to tool for soups, stews, roasts, and countless large batches of quinoa. I love that it allows me to produce meals that taste like I’ve been working on them all day, but in reality, came together in less than an hour. My latest IP favorite? This simple recipe for Instant Pot Coconut Curry Chickpeas.
For this Good Food Reads, we are going to feature a guest recipe by the wonderfully talented Lesli Schwartz of Asian Caucasian, who I had the pleasure of meeting at the Pinch of Yum Tasty Food Photography Workshop I attended this summer. The chosen guest recipe was for Easy Spiced Pumpkin Coconut Soup which was a huge hit in my house! Read on so I can tell you why! (and enjoy the photos by Asian Caucasion-well, with the exception of the one of my little, that one is all mine!)
What the world needs now is…Seven Layer Bars. Seven Layer Bars? Yep, these are bars what is going to bridge the country’s divide. So simple really, I can’t believe we haven’t thought of it before! Let me tell you why……
As I sit here in my yoga pants and sweatshirt (don’t judge-it’s the weekend!), listening to the breeze ruffle the leaves, I think I finally have to admit summer is over. I am crying inside knowing that it will be a long 9 months until I can swim in the lake (fellow Minnesotans know this is actually quite optimistic, but let me have my delusions). But for all of those tears, I am also secretly excited for the beauties of fall. Football games, gorgeous brilliant leaves in all colors of the rainbow, sweatshirts (I really love them enough to give them two mentions) and of course…soup. And for the perfect meal to straddle that summer into fall weather… Thai Chicken Soup. …
This Carrot Ginger Soup with Coconut Shrimp was course number 3 in our epic dinner party. (P.S.-don’t worry if you’re having a hard time following along with our dinner party menu reveal, I promise to post the entire menu in order, with links, in a few weeks. And if you just can’t wait, it was already posted on twitter so you can check it out there!). We knew we wanted a soup course to follow our Pomegranate, Squash and Apple salad. While we were initially dreaming up plans for our blog we had a lot of “business” lunches at Lakeshore Grill at Macy’s in Ridgedale (which has been totally redone, and if you haven’t checked it out you definitely should!). Their summer soup was a carrot scallion soup that was so good, I would order it for lunch and then order a cup to take with me to my evening shift at work. Looking around the internet for a soup that would be similar to this one, brought us to this Carrot Ginger Soup with Coconut Shrimp from Food and Wine. Holly made the soup first, and interestingly enough, this soup is not really similar to the carrot scallion we loved-but it is fabulous in its own right, so fabulous that we decided to add it to our dinner party menu. Sometimes you find exactly what you need, exactly when you need it!
I first made this soup for some friends while up at my cabin. My friends loved it and the soup was given rave reviews. This soup is creamy and bright, with a hint of heat that is well balanced by the coconut shrimp. It is ridiculously simple to make and yet tastes complex. We served our soup not only with the coconut shrimp, but also with a peanut-cilantro gremolata. So delicious, your guests will thank you!
And if anyone has a recipe for a good Carrot Scallion soup, please let us know, we are still looking!
Carrot Ginger Soup with Coconut Shrimp
- 2 Tablespoons extra virgin olive oil divided
- 1 medium onion diced
- 3/4 pound carrots diced
- 1 Tablespoon ginger grated
- 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 asian sesame oil
- 1 cup skim milk
- 1/4 cup light coconut milk
- Kosher salt
- Freshly ground pepper
- 3 Tablespoons cilantro chopped
- 3 Tablespoons salted peanuts chopped
- 16-30 large shrimp peeled and deveined
- 1/2 cup shredded sweetened coconut
Heat 1 Tablespoon olive oil in a dutch oven until shimmering.
Add onion and sauté for 4-5 minutes until onion is softened.
Add carrots, ginger, and crushed red pepper, and sauté for 6 minutes.
Add chicken broth and bring mixture to a boil.
Turn heat down and simmer the mixture for approximately 20 minutes until the carrots are tender.
Take dutch oven off of the heat and add in soy sauce, lime juice, brown sugar, peanut butter, and sesame oil.
Using an immersion blender (or you can transfer the soup to a conventional blender), puree soup until smooth.
Add skim milk and coconut milk.
Season to taste taste with salt and pepper.
You can eat the soup immediately, or refrigerate overnight and plan to eat the next day.
When you are ready to eat the soup, reheat if not eating immediately.
Preheat the oven to 425ºF.
Thaw the shrimp if frozen.
Combine the shrimp with 1 Tablespoon of olive oil until lightly coated.
Roll shrimp in sweetened, shredded coconut.
Spread the shrimp on a parchment paper lined baking sheet.
We sprinkled an additional Tablespoon of coconut onto shrimp on the baking sheet.
Roast in the oven at 425ºF for 5-8 minutes keeping an eye on the shrimp to ensure it it is pink but the coconut is not burning.
Combine the chopped cilantro and chopped peanuts to form the gremolata.
Ladle the soup into bowls, top with gremolata and serve with shrimp.