Carrot-Ginger Soup with Coconut Roasted Shrimp


Carrot-Ginger Soup with Coconut Roasted Shrimp

Corbin Evans in Food and Wine: An Entire Year of Recipes 2006

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 tabelspoons 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 Black Pepper
16 large shrimp, shelled
1 1/2 tablespoons shredded coconut
Pinch of Cayenne Pepper

Preheat the oven to 425F.

In a large soup pot add one tablespoon of olive oil and onions. Cook over medium heat. Let the onions soften.

Add the chopped carrots, ginger, and crushed red pepper to the pot. Cook for about 6 minutes.

Pour the chicken broth into the soup pot and heat to a simmer. Hold it there for 15 minutes, or until the carrots are tender.

Turn off the heat and carefully ladle the contents of the pot into a blender. Puree the soup.

Return the soup to the pot and combine it with the milk of your choice, and the coconut milk. Season with salt and pepper, and keep the soup warm.

In a small bowl, combine the shredded coconut, olive oil, and cayenne pepper. Toss the shrimp with the mixture and transfer them to a cookie sheet line with parchment paper or a silicone mat.

Cook the shrimp in the oven for 8 minutes, or until they are pink and the coconut is golden.

Transfer the soup to shallow bowls and carefully place the shrimp onto the soup.


This was a spicy, flavorful soup that I will absolutely make again. I used 20 medium shrimp and deveined them as well as shelled them. The photograph in the book shows the shrimp on the baking sheet and in the bowls of soup. They appear to be covered in a lot more coconut than my shrimp were, so if you like coconut please feel free to increase the amount in the recipe. Also, if you want the coconut to stick better, pat the shrimp dry with a paper towel before coating them.

Be careful when blending hot soup as it may cause pressure to build up and send soup flying across your kitchen. Thankfully my blender has a tiny vent hole at the top, which I cupped my hands over, to let the pressure and steam escape.

If you don’t like very spicy food, leave out the cayenne pepper and cut back or leave out the crushed red pepper. The recipe says it serves 6, but we got 5 servings out of it. We didn’t eat anything else with it, so you could stretch it further if you had a nice sized salad to go with it. I also suggest a sweet, but not super sweet, white wine for a complimentary beverage.

1 thought on “Carrot-Ginger Soup with Coconut Roasted Shrimp”

  1. So so so so so yummy! The shrimp really made this dish for me. Drinking my dinner (or, since I got to partake in leftovers the next day, lunch) has always felt strange to me, so it was cool to contrast the creaminess of the soup, which was very tasty, with the bite of the shrimp. Mmmmm.

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