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Ingredients

Serves 4

• 2 bunches (about 1 pound each) new carrots, trimmed and peeled (or 1 bunch new carrots and 1 cup carrot juice)
• 2 tablespoons extra-virgin olive oil
• 3 medium shallots, peeled and sliced
• 1 half-inch piece fresh ginger, peeled and sliced
• 1 clove garlic, sliced
• 1 teaspoon Madras curry powder
• Fine sea salt and freshly ground white pepper
• 2 cups Homemade Chicken Stock, or low-sodium canned
• 6 ounces unsweetened coconut milk
• 4 large shrimp, peeled and deveined and cut crosswise into thirds
• Fresh cilantro leaves, thinly sliced, for garnish

Description

Carrots Bring A Rich Flavor To This Savory Soup, Brought To Us By Andrew Carmellini, Executive Chef At Cafe Boulud In New York City.

Martha Stewart