Categories: Soups

Ingredients

• 4 Tbsp. olive oil
• 1 large white onion, chopped
• 1 3/4 lbs. carrots, peeled and chopped
• 1 Tbsp. ground coriander
• 4 cups chicken or vegetable stock
• 1/2 lb. shrimp, peeled and deveined
• 1 tsp. curry powder
• 1/8 tsp. cayenne
• 1/2 cup canned coconut milk
• 1 Tbsp. chopped fresh chives

Directions

1. In a large pot, heat 2 Tbsp. olive oil over medium. Add the onion; cook, stirring often, until softened, about 5 minutes. Add the carrots and coriander; season with salt and pepper. Cook, stirring often, until the carrots begin to soften, about 5 minutes. Stir in the stock; bring to a boil. Reduce the heat to medium, cover and cook until the carrots are tender, about 15 minutes.
2. In a skillet, heat the remaining 2 Tbsp. oil over medium-high. Add the shrimp, curry powder and cayenne. Cook, turning once, until the shrimp are opaque in the center, about 3 minutes; season.
3. In a blender, working in batches if necessary, puree soup with 1/4 cup coconut milk; season. Divide among bowls; drizzle with remaining coconut milk. Top with shrimp and chives.

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