We love this soup..It has the unexpected addition of a touch of lite coconut milk and other very flavorful ingredients that we enjoy.
The Coconut Crusted Shrimp that are the garnish of this soup..Just add magic.Some of the coconut drifts to the bottom of the soup..adding just the right sweetness to the combination of flavors.
If you like coconut of course which we do..
It was fun to prepare this soup for another Darling Bake/Coof off..
sponsored by my friend Jain.
|From La Table De Nana|
The Recipe is from Food and Wine~
2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
4 large carrots (3/4 pound), chopped
1 tablespoon finely grated ginger
1/2 teaspoon crushed red pepper
3 cups low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 tablespoon smooth peanut butter
1 teaspoon Asian sesame oil
1 cup skim milk
1/4 cup light coconut milk
Kosher salt and freshly ground pepper
16 large shrimp, shelled
1 1/2 tablespoons shredded coconut
Pinch of cayenne pepper
Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.
In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm.
Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.
One Serving 230 cal, 11 gm total fat, 3.6 gm saturated fat, 17 gm carb, 3 gm fiber.