Carrot Ginger Soup with Coconut Roasted Shrimp

Carrot and ginger are making their second combined appearance here on Lauren Living Locally. If you happen to be a regular reader, you'll remember this conversation where a fellow CSA loving neighbor and I dorked-out over veggies, farm shares and kale at a holiday party. This soup was for him and his growing family, after he and his wife welcomed a second precious baby girl with the fullest head of hair.

After we had our son earlier this year, he dropped off the most *SCRUMPTIOUS* beef stew, brimming with 18 hour braised root vegetables.  It was absolutely divine, and I am yet to produce a stew anywhere near as delicious, despite having literally the exact same ingredients at my disposal.  I love a cooking goal, and that stew is high on the target list. 

Hoping to return the post-baby meal delivery favor, I wanted to make a CSA-based meal that I knew he wouldn't make himself.  Using the shrimp from this Food & Wine recipe, and my take on a yummy flavor combination you have Lauren Living Locally's version of Carrot & Ginger Soup with Coconut Roasted Shrimp.  The samples tasted while prepping were yummy, and early reviews via text message were positive! 

Carrot and Ginger Soup with Coconut Roasted Shrimp 
Ingredients

• 4 cups of cleaned and roughly chopped carrots
• 1 white onion, diced
• 2 shallots, minced
• 3 tablespoons freshly grated ginger
• 1 tablespoon tomato paste
• 2 tablespoons of butter
• 4 cups of chicken or vegetable broth 
• 1 can light coconut milk
• 12 extra large shrimp, cleaned with tails on
• 1.5 tablespoons of coconut shreds
• 1 tablespoon of olive oil
• Pinch of cayenne
• Salt & Pepper

Directions

• Preheat the oven to 400 degrees
• In a large soup pot, melt the butter over medium heat
• Add the onion and shallots, and saute until glistening
• Add the tomato paste and ginger and stir to combine
• Toss in the carrots, and cook for two minutes
• Cover the entire contents with the stock, bring to a boil, and then reduce to a simmer over low heat cooking with the top on until the the carrots are tender (15-20 minutes depending on the chop of your carrots)
• Blend with an immersion hand blender or transfer to a food processor
• Once blended, return to the pot and stir in the coconut milk
• Keep warm 
• Meanwhile, toss the cleaned, tail on shrimp with the olive oil, salt and pepper, cayenne and shredded coconut
• Line a tray with parchment paper, and bake in a 400 degree oven for 7-9 minutes until pink
• Serve the soup topped with the coconut shrimp and a side of chunky bread

Soup en route