Spiced Carrot Soup with Grilled Shrimp
  • 1 tablespoon vegetable oil
  • 3 garlic cloves, peeled and minced
  • 1 tablespoon peeled and chopped fresh ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon turmeric
  • ¼ teaspoon ground cinnamon
  • 1 medium white or yellow onion, peeled and chopped
  • 1 cup sweet white wine or mirin
  • 8 carrots, peeled and diced
  • 1 celeriac, peeled and diced
  • 1 (12-ounce) can coconut milk
  • 4 cups vegetable or chicken stock
  • ½ cup heavy cream, room temperature
  • Chopped fresh parsley
  • 24 grilled large shrimp, tails removed
  1. Place the oil in a large stockpot over high heat. Meanwhile, in a small bowl, stir together the garlic, ginger, cumin, chili powder, coriander, paprika, salt, turmeric and cinnamon. When the oil is hot, add the spice mixture and cook 2 minutes, stirring frequently. Add the onions and cook 1 minute longer. Stir in the wine or mirin and cook 7-8 minutes or until the liquid has almost evaporated. Add the carrots, celeriac, coconut milk and stock and cook 20 minutes, stirring occasionally.
  2. Reduce the heat to medium-high. Using an immersion blender, puree the mixture until smooth. Stir in the cream and bring to a simmer. Garnish with the parsley and serve warm with the grilled shrimp.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/carrots-take-the-cake/