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Carrot Ginger Soup with Coconut Shrimp

This a simple yet elegant soup that tastes impressively complex. I personally think that the soup tastes better after sitting overnight, however it can be eaten right away if you just can't wait!
Course Soup
Author Food and Wine (contributor: Corbin Evans)

Ingredients

  • 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

Instructions

  1. Heat 1 Tablespoon olive oil in a dutch oven until shimmering.
  2. Add onion and sauté for 4-5 minutes until onion is softened.
  3. Add carrots, ginger, and crushed red pepper, and sauté for 6 minutes.
  4. Add chicken broth and bring mixture to a boil.
  5. Turn heat down and simmer the mixture for approximately 20 minutes until the carrots are tender.
  6. Take dutch oven off of the heat and add in soy sauce, lime juice, brown sugar, peanut butter, and sesame oil.
  7. Using an immersion blender (or you can transfer the soup to a conventional blender), puree soup until smooth.
  8. Add skim milk and coconut milk.
  9. Season to taste taste with salt and pepper.
  10. You can eat the soup immediately, or refrigerate overnight and plan to eat the next day.
  11. When you are ready to eat the soup, reheat if not eating immediately.
  12. Preheat the oven to 425ºF.
  13. Thaw the shrimp if frozen.
  14. Combine the shrimp with 1 Tablespoon of olive oil until lightly coated.
  15. Roll shrimp in sweetened, shredded coconut.
  16. Spread the shrimp on a parchment paper lined baking sheet.
  17. We sprinkled an additional Tablespoon of coconut onto shrimp on the baking sheet.
  18. 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.
  19. Combine the chopped cilantro and chopped peanuts to form the gremolata.
  20. Ladle the soup into bowls, top with gremolata and serve with shrimp.