Cold Carrot-and-Mace Soup with Curried Barbecued Shrimp

By Molly O'Neill

Total Time
1 hour, plus chill time
Rating
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Ingredients

Yield:Six servings

    For the Soup

    • 2pounds carrots, peeled and coarsely chopped
    • 1onion, peeled and coarsely chopped
    • ¼teaspoon cayenne pepper
    • ¼teaspoon mace
    • 2teaspoons ground ginger
    • ½cup blanched almonds
    • 1teaspoon salt
    • 1cup chicken broth
    • 2cups milk
    • 1cup coconut milk
    • minced fresh basil, for garnish

    For the Salad

    • 1pound medium shrimps, in the shell
    • 1tablespoon chili-pepper oil
    • 1teaspoon cayenne pepper
    • 1teaspoon coarsely ground fresh black pepper
    • 2teaspoons curry powder
    • 1teaspoon kosher salt
    • Juice of 1 lemon
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

365 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 7 grams dietary fiber; 14 grams sugars; 19 grams protein; 1017 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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. Step 3

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

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Comments

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Jack W

Fantastic. Easy. Super balanced and delicious hot or cold. Cannot believe there are not dozens of notes.

Susan

Made this vegan by subbing unsweetened almond milk and vegetable broth. Served nutmeg for the mace. They’re different parts of the same spice and no need to buy expensive mace if you don’t have it on hand. Garnished it with fresh mango salsa instead of the shrimp: mango, lime, cilantro, jalapeño, red pepper, scallion. Delicious and refreshing cold summer soup

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