Carrot & Coconut Soup with Curried Shrimp

Carrot & Coconut Soup with Curried Shrimp
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 tablespoons olive oil
  • 1 large white onion, chopped
  • 1 3/4 pounds carrots, peeled and chopped
  • 1 tablespoon ground coriander
  • 4 cups chicken or vegetable stock
  • 1/2 pound shrimp, peeled and deveined
  • 1 teaspoon curry powder
  • 1/8 teaspoon cayenne
  • 1/2 cup canned coconut milk
  • 1 tablespoon chopped fresh chives


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.

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.