Carrot Ginger-Coconut Soup – Revisited

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Seeing the beautiful carrots, I decided to make one of my favorite soups,  for Friendsgiving. I think this soup will be a crowd pleaser (I also think this soup will be good for any holiday or cold winter day). What are your favorite and least favorite holiday foods? What are your traditions?

  • 2 bunch of carrots (1 pound), chopped
  • 1 medium onion, coarsely chopped
  • 1 tablespoon finely grated ginger
  • 3 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons light brown sugar
  • 1 tablespoon smooth peanut butter
  • 1 teaspoon sesame oil
  • 1/4 cup coconut milk
  • Kosher salt and freshly ground pepper
  • Herb n farm NW Herb & Jerk
  • 1 half roasted bell pepper
  • 1 half roasted poblano
  • 3 roasted garlic cloves

Preparation: Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about four minutes. Add the carrots, ginger, and crushed red pepper and cook for six minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter, and sesame oil. In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm. Toss the shrimp with the coconut, cayenne and remaining tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for eight minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.

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