Curry Carrot Soup with Shrimp (Edit recipe)

This soup is Whole30 and Paleo-friendly and can be easily adjusted to make it plant-based.

7 minutes

30 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	676
Fat:	31 g
Carbohydrates:	7 g
Protein:	20 g
Cholesterol:	110 g
Sodium:	1693 mg
Fiber:	2 g
Sugars:	4 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 6

Ingredients

2 Tbsp Avocado Oil
1 Tbsp Lemongrass, minced, outer layer removed
2 Tbsp Ginger Root, minced
5 cloves Garlic, minced
2 Tbsp Red Curry Paste
16 oz Carrots, peeled, ends trimmed, and thinly sliced
2 whole Lime, juiced
4 cups Chicken Broth
3 cups Coconut Milk, full fat
2.5 tsp Sea Salt
1 lb Raw Shrimp, peeled and deveined
6 Tbsp Raw Pepitas
1 bunch Cilantro

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the avocado oil, ginger, garlic, and lemongrass in a large soup pot on medium-low heat. Sweat the mixture for 2-3 minutes; it should be fragrant but not burnt.
Increase the heat to medium and add the shrimp. Cook the shrimp until they are pink and no longer translucent, about 5-6 minutes. Remove them from the pot and set them aside.
Add the curry paste and sauté for about 2 minutes, whisking continuously.
Add the chicken broth, lime juice, carrots, and salt. Whisk to combine things thoroughly and bring the mixture to a simmer. Continue simmering the soup until the carrots are soft, about 12-15 minutes.
Remove the soup from the heat and puree the soup with an immersion blender or high-speed blender. You want it to be smooth and have no chucks.
Return the soup to medium heat and add the coconut milk. Whisk to thoroughly combine and bring to a simmer.
Remove the soup from the heat and serve topped with shrimp, cilantro, and pepitas.