If you’re looking for a delicious and healthy soup that combines the sweetness of carrots with the richness of coconut milk, this Carrot-Coconut Soup with Shrimp is perfect for you. The added zest of ginger and lime, along with the subtle heat from chili, creates a vibrant and flavorful dish. Whether you’re serving it as a starter or a main course, this soup is sure to impress your guests. Plus, it’s easy to make and perfect for any occasion. Here’s how you can prepare this delightful soup:
Ingredients for 4 servings:
- 500g carrots
- 1 potato (starchy)
- 10g ginger
- 2 shallots
- 1 can of coconut milk (400g)
- 200g shrimp
- 670ml broth
- 1 tsp chili
- Juice of 2 limes
- Salt/pepper
- Cilantro Preparation:
- Peel the carrots and potato, then cut them into small cubes. Finely dice the ginger and shallots.
- Heat 2 tablespoons of oil in a large pot. Sauté the carrots, potato, ginger, and shallots for about 5 minutes.
- Deglaze with the broth and coconut milk. Season with salt and pepper, and let it simmer for about 20 minutes.
- In a hot pan, cook the shrimp in 1 tablespoon of oil, turning occasionally, until they are done. Then season with salt, pepper, and chili flakes.
- Puree the soup with an immersion blender and season with salt, pepper, and lime juice. Divide into bowls and garnish with the shrimp and cilantro.
