Carrot Coconut Soup w/ Curried Shrimp
With all the snow that was outside, I was in dire need of something colorful, hearty, and flavorful. How could I get all of this in one meal? The all mighty Google would tell me...via Rachael Ray, of course. FYI: Rachael Ray is a personal kitchen god of mine, so she’s my go-to. Her meals are typically inexpensive and quick to make. Plus, a lot of the recipes are fairly basic, so going rogue is always a possibility.
Anyway, Rach came to the rescue with her Carrot and Coconut Soup w/Shrimp. My formative years did not involve curry and coriander in my food. The seasonings in our house were fairly basic: seasoning salt, black pepper, and garlic powder. If Momma was feeling extra fancy, she might pull out the garlic salt. Once Momma was deep in her culinary arts program, she started to introduce more flavors into the mix. Curry and coriander were a few of the first ones she started to use. Those flavors work so well together—I added another to the mix (see the #ROGUElyfe section). This soup is so good, and one bowl is more than enough to have you feeling warm and full.
Money Matters
The soup was super cheap to make, but shrimp made it a little costly. In total, I paid about $13 because I had the spices and onions already. So that is $3.25/serving. If you need to get everything, this meal can come closer to $25/ $6.25 per serving. It took me a while for prep and blending the soup. So about 1.25 hrs from start to finish.
#ROGUElyfe
- I added ginger to the soup because it works so well with the other flavors in the recipes.
- I used celery to make the soup a little heartier—it doesn’t change the color though.
- I used frozen shrimp because they’re cheaper. The first time I made it, I did use fresh jumbo shrimp. You can kinda tell the difference, but do you—it’s good either way!
- I would suggest adding a little more spice to the actual soup. I doubled up on the amount of spices I used for the shrimp. Go wild!
My Take
4 tablespoons olive oil
1 large white onion, chopped
3 celery stalks
1 ¾ pounds carrots, peeled and chopped
1 tablespoon ground coriander
1 tablespoon ground ginger
4 cups vegetable stock
½ pound shrimp, peeled and deveined
1 teaspoon curry powder
1 teaspoon cayenne
½ cup canned coconut milk
1 tablespoon chopped fresh chives
Directions
In a large pot, heat 2 tbsp. olive oil over medium. Add the onion, garlic, and celery; cook, stirring often, until softened, about 5 minutes. Add the carrots, ginger, 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 20 minutes.
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.
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.
Happy Cooking Y'all :)