Andrew's New Carrot and Shrimp Soup

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.

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