Curried Carrot Ginger Soup with Coconut Skrimps
3 shallots, thinly sliced (so much better than onions, which I've always used up to this point)
2 cloves garlic, minced
1 tsp canola oil
1 generous TBSP of fresh ginger (peeled, grated/microplaned)
2 generous TBSP of curry powder (this is what I love love love, but heads up: it's hot. Check the level of hot before you go to town)
1/4 tsp turmeric
1 tsp cumin
10 large carrots, peeled, grated (about 1.5 pounds before you peel and grate)
1 1/2 C stock, chicken or veggie
1 can of LOW FAT coconut milk (the kind I use has 4.5 g of fat per serving, much better for you, but all the flavor or reg. coconut milk. Look for NU'O'C COT DU'A on the front)
pinch of salt
Skrimps, aka shrimp
1 C peeled, deveined raw shrimp
1 tsp olive oil
2 heaping TBSP coconut flakes
1/2 tsp cayenne pepper (can lighten up here if your mouth is a sissy. Har.)
pinches of salt and pepper
Heat the oil in a large soup pot, add the garlic and curry powder, stir and let it get fragrant. Add the shallots and saute until they soften. Add the ginger, turmeric and cumin, stir to combine flavors, about 30 seconds. Add the carrots, blending in well, then cover with the stock and coconut milk, stir, bring to a simmer, and let it simmer on low for about 30 minutes to let the flavors develop. Tell your kids five times that no, you're not making pasta and no you're not ordering pizza. Breathe in the delicious smell coming from your stove to chill back out.
After it's cooked for a good 20 minutes and everything is soft, whip out your submersion blender and process everything creamy smooth. (Or ladle the soup into a blender and pulse to smooth, leaving a bit of a vent with the lid so it doesn't go boom.) Put it back in the pot and let simmer the remaining 10 minutes.
Preheat your oven to 425 and line a baking sheet with parchment. In a small bowl, combine everything but the shrimp, then add the shrimp, tossing well to coat. Keep children from trying to eat coconut out of bag. Spread the shrimp on the baking sheet and pop in the oven for about 5 minutes, or until the shrimp begin to turn pink. Hit the broiler on high, and let the coconut toast for about 30 seconds to one minute - keep your eye on it, even if it means a wet dog is walking across the carpet with dirty paws.
Ladle the soup into bowls, top with a few of the shrimp, and try to not roll your eyes when your kids devour this saying things like, "Wow, it is good!" with shock and surprise in their voices.
This would be so cute in shot glasses with one or two shrimp as a garnish for an appetizer at a dinner party. Love it. Maybe next time I'll add a few sprinkles of chives or somesuch to the top for a splash of green, because I have issues.
I AM HAVING THE ONLY BOWL OF LEFTOVERS FOR LUNCH, OM NOM NOM.
In other news, a friend posted this clip on his FB yesterday and I forgot how much I loved Strangers With Candy. I'm ashamed of myself, too. How could I forget the awesome? So if I may borrow from him these words... "In these times of political rancor, let's have a frank discussion about racism." Thank you, Principal Blackman and Percy Kittens. Lol.
In other other news, I've started P90X over again to motivate my friend, Brainpool. It feels pretty bad ass to be able to keep up with the folks on the video and remember how I couldn't do hardly half of the workout. *flexes* And THAT is why I have no qualms about eating soup with coconut milk in it. :D (Well, and I use the healthy milk, but still. Heh.)