Carrot and ginger soup with coconut shrimp

Ingredients for 4 servings:

• 400 g carrot(s)
• 1 onion(s), red
• 20 g ginger
• e.g. curry paste
• 25 g butter
• 1 tsp brown sugar
• 1 tsp curry powder
• 500 ml vegetable stock
• 200 ml coconut milk
• salt and pepper
• chili flakes
• ½ lime(s), squeezed
• 125 g shrimp(s), as desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

First, peel and finely chop the onion and ginger, then peel and dice the carrots. Sauté the onions and ginger in a pan with olive oil. Tip: Add the curry paste and sauté; this gives the soup a great flavor. After about three minutes, deglaze with the vegetable stock and simmer until the carrots are tender enough to be pureed. Then puree everything in the pan. Next, add the coconut milk and finally the melted butter. Then, depending on your taste, add about 1-2 teaspoons of sugar, curry powder, salt, pepper, and chili flakes. Finally, add the juice of half a lime. I also fried small shrimp in coconut oil and added them when serving. This recipe makes four servings as an appetizer and two servings as a main course. 63g carbs 34.g protein 26.7g fat Recipe: 648 kcal (2689 KJ) Serving: 324 kcal (1345 KJ)