Carrot and ginger are making their second combined appearance here on Lauren Living Locally. If you happen to be a regular reader, you'll remember this conversation where a fellow CSA loving neighbor and I dorked-out over veggies, farm shares and kale at a holiday party. This soup was for him and his growing family, after he and his wife welcomed a second precious baby girl with the fullest head of hair.
After we had our son earlier this year, he dropped off the most *SCRUMPTIOUS* beef stew, brimming with 18 hour braised root vegetables. It was absolutely divine, and I am yet to produce a stew anywhere near as delicious, despite having literally the exact same ingredients at my disposal. I love a cooking goal, and that stew is high on the target list.
Hoping to return the post-baby meal delivery favor, I wanted to make a CSA-based meal that I knew he wouldn't make himself. Using the shrimp from this Food & Wine recipe, and my take on a yummy flavor combination you have Lauren Living Locally's version of Carrot & Ginger Soup with Coconut Roasted Shrimp. The samples tasted while prepping were yummy, and early reviews via text message were positive!
Carrot and Ginger Soup with Coconut Roasted Shrimp
Ingredients
- 4 cups of cleaned and roughly chopped carrots
- 1 white onion, diced
- 2 shallots, minced
- 3 tablespoons freshly grated ginger
- 1 tablespoon tomato paste
- 2 tablespoons of butter
- 4 cups of chicken or vegetable broth
- 1 can light coconut milk
- 12 extra large shrimp, cleaned with tails on
- 1.5 tablespoons of coconut shreds
- 1 tablespoon of olive oil
- Pinch of cayenne
- Salt & Pepper
- Preheat the oven to 400 degrees
- In a large soup pot, melt the butter over medium heat
- Add the onion and shallots, and saute until glistening
- Add the tomato paste and ginger and stir to combine
- Toss in the carrots, and cook for two minutes
- Cover the entire contents with the stock, bring to a boil, and then reduce to a simmer over low heat cooking with the top on until the the carrots are tender (15-20 minutes depending on the chop of your carrots)
- Blend with an immersion hand blender or transfer to a food processor
- Once blended, return to the pot and stir in the coconut milk
- Keep warm
- Meanwhile, toss the cleaned, tail on shrimp with the olive oil, salt and pepper, cayenne and shredded coconut
- Line a tray with parchment paper, and bake in a 400 degree oven for 7-9 minutes until pink
- Serve the soup topped with the coconut shrimp and a side of chunky bread
Soup en route
