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Carrot Ginger Soup with coconut Roasted Shrimp Recipe

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This recipe for Carrot Ginger Soup with coconut Roasted Shrimp, by , is from Family and Friends Favorites Meals, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
lorenzo jones
Added: Monday, February 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. extra virgin olive oil
1 medium oinion, coarsely chopped
4 large carrots (3/4 lbs.), chopped
1 tbsp. finely grated ginger
1/2 tsp. crushed red peper
3 cups low sodium chicken broth
3 tbsp. soy sauce
2 tbsp. fresh lime juice
2 tbsp. light brown sugar
1 tsp. smooth peanut butter
1 tsp. Asian sesame oil
1 cup skim milk
cup light coconut milk
Kosher salt and freshly ground pepper
16 large shrimp, shelled
1 shredded coconut
Pinch of cayenne pepper

Directions:
Directions:
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 soauce, 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 coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt 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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
All I can say is Yum Yum delicious!

 

 

 

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