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Must. Make. Immediately. This is from my new favorite foodgasm recipe blog http://www.sweetsugarbean.com/ Curried Carrot Soup with Coconut Crusted Shrimp 2 tbsp canola oil 1 onion, chopped 3 cloves garlic, minced 1 tbsp fresh ginger, grated or minced 5 1/2 - 6 cups carrots, peeled and sliced 1-2 tsp Thai red curry paste OR Indian curry paste OR 3 tsp curry powder (this is a heat preference issue - you decide how much to use.  I used a heaping tsp of red curry paste and it was medium heat) 6 cups of chicken or veggie broth 1 can of coconut milk juice and zest of 1 lime 1 tbsp maple syrup salt and pepper to taste Heat oil in a large soup pot.  Toss in the onions, and cook until soft and translucent about 3 minutes.  Add the ginger and garlic and carrots and cook a few more minutes.  Add the curry paste and cook a couple of minutes.  Add the broth, bring to a boil.  Reduce heat and simmer until carrots are soft, about 25 minutes.  Remove from heat and either with a blender or immersion blender, puree the soup.  Return to heat, stir in the can of coconut milk, lime zest and juice, maple syrup.  If too thick, thin with more stock.  Season with salt and pepper. Serve with the crusted shrimp.  Makes 4 servings.Coconut Crusted Shrimp 11-12 large shrimp, peeled, deveined, tails removed 1 egg 1/4 cup shredded sweetened coconut 1/2 cup Panko bread crumbs 1/2 tsp salt 1/2 tsp sugar pinch cayenne zest of one lime canola oil Rinse and pat dry shrimp.  Beat egg in small bowl.  Combine the dry ingredients and lime zest in another bowl.  Dip the shrimp into egg then into crumb mixture.  Place on a small plate.  Repeat with rest of shrimp.  Heat oil in skillet (about 1 inch or so) and when the oil is hot, dip the shrimp in and fry one side then the other until golden and pink.  This happens quickly!  Remove and drain on paper towel lined plate.  Serve on top of soup.

Must. Make. Immediately.

This is from my new favorite foodgasm recipe blog http://www.sweetsugarbean.com/

Curried Carrot Soup with Coconut Crusted Shrimp

2 tbsp canola oil
1 onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated or minced
5 1/2 - 6 cups carrots, peeled and sliced
1-2 tsp Thai red curry paste OR Indian curry paste OR 3 tsp curry powder (this is a heat preference issue - you decide how much to use.  I used a heaping tsp of red curry paste and it was medium heat)
6 cups of chicken or veggie broth
1 can of coconut milk
juice and zest of 1 lime
1 tbsp maple syrup
salt and pepper to taste

Heat oil in a large soup pot.  Toss in the onions, and cook until soft and translucent about 3 minutes.  Add the ginger and garlic and carrots and cook a few more minutes.  Add the curry paste and cook a couple of minutes.  Add the broth, bring to a boil.  Reduce heat and simmer until carrots are soft, about 25 minutes.  Remove from heat and either with a blender or immersion blender, puree the soup.  Return to heat, stir in the can of coconut milk, lime zest and juice, maple syrup.  If too thick, thin with more stock.  Season with salt and pepper. Serve with the crusted shrimp.  Makes 4 servings.

Coconut Crusted Shrimp

11-12 large shrimp, peeled, deveined, tails removed
1 egg
1/4 cup shredded sweetened coconut
1/2 cup Panko bread crumbs
1/2 tsp salt
1/2 tsp sugar
pinch cayenne
zest of one lime
canola oil

Rinse and pat dry shrimp.  Beat egg in small bowl.  Combine the dry ingredients and lime zest in another bowl.  Dip the shrimp into egg then into crumb mixture.  Place on a small plate.  Repeat with rest of shrimp.  Heat oil in skillet (about 1 inch or so) and when the oil is hot, dip the shrimp in and fry one side then the other until golden and pink.  This happens quickly!  Remove and drain on paper towel lined plate.  Serve on top of soup.

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