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

  1. 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.
  2. 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.
  3. Ladle the soup into 6 bowls, add a few shrimps and garnish with the minced basil.

1 hour, plus chill time

Dining and Cooking