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
- 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.
- 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/
3.5.3251