Ingredients
For the soup:
- 2 pounds carrots, peeled and coarsely chopped
- 1 onion, peeled and coarsely chopped
- ¼ teaspoon cayenne pepper
- ¼ teaspoon mace
- 2 teaspoons ground ginger
- ½ cup blanched almonds
- 1 teaspoon salt
- 1 cup chicken broth
- 2 cups milk
- 1 cup coconut milk
- minced fresh basil, for garnish
For the salad:
- 1 pound medium shrimps, in the shell
- 1 tablespoon chili-pepper oil
- 1 teaspoon cayenne pepper
- 1 teaspoon coarsely ground fresh black pepper
- 2 teaspoons curry powder
- 1 teaspoon kosher salt
- Juice of 1 lemon
- Nutritional Information
Nutritional analysis per serving (6 servings)
347 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 23 grams protein; 131 milligrams cholesterol; 1068 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six servings
Preparation
- Place all the soup ingredients except the coconut milk and basil in a pot over medium heat. Bring to a boil and simmer for 35 to 45 minutes, until the carrots are tender. Cool. Stir in the coconut milk and place in a blender or food processor and process to make a fine puree. Chill.
- Toss together all the salad ingredients and marinate in the refrigerator for 2 to 8 hours, turning occasionally. Grill shrimps over white coals about 6 minutes per side. Cool. Peel and devein the shrimps and slice in half lengthwise.
- Ladle the soup into 6 bowls, add a few shrimps and garnish with the minced basil.
1 hour, plus chill time
Dining and Cooking