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Carrot and Ginger Soup with Shrimp Skewers and Coconut

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Carrot and Ginger Soup with Shrimp Skewers and Coconut

The perfect carrot and ginger soup with shrimp skewers and coconut recipe with a picture and simple step-by-step instructions.

  • Carrots
  • 1 Onion
  • 400 ml Water
  • 1 piece Ginger
  • 1 Can Coconut milk
  • Salt
  • Pepper
  • Curry
  • Oil
  • 15 piece Prawns
  1. Peel the onion and carrots and cut into large pieces. Fry in a little oil until translucent. Deglaze with water. Spices to go with it. Simmer until the carrots are soft. Grate the ginger, add it and puree everything. Stir in coconut milk. Good Appetite!
  2. Put the prawns on the wooden skewers. Heat a little oil in a grill pan, fry the skewers for about 2-3 minutes on both sides, season and keep warm.
Dinner
European
carrot and ginger soup with shrimp skewers and coconut

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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