Curry Carrot Soup with Shrimp (Edit recipe)

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

PREP TIME

7 minutes

COOK TIME

30 minutes

INGREDIENTS

13

Serves: 6

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Ingredients

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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
  1. 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.
  2. 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.
  3. Add the curry paste and sauté for about 2 minutes, whisking continuously.
  4. 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.
  5. 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.
  6. Return the soup to medium heat and add the coconut milk. Whisk to thoroughly combine and bring to a simmer.
  7. Remove the soup from the heat and serve topped with shrimp, cilantro, and pepitas.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:675
Fat:30 g
Carbohydrates:7 g
Protein:20 g
Cholesterol:110 g
Sodium:1693 mg
Fiber:2 g
Sugars:4 g
Calculated per serving.
Dairy Free Egg Free Gluten Free Grain Free Keto Nut Free Paleo Soups Specific Carbohydrate Diet Sugar Free Whole30

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