Andrew's New Carrot and Shrimp Soup


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


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 Favicon Martha Stewart
View Full Recipe

Found Country:US image description
Back to top