AMAZING CARROT, GINGER, COCONUT SOUP
This post has been sent to Souper Sundays at Kahakai Kitchen-Stop by and visit Deb!
While going through my refrigerator today, I realized that I had a ton of baby carrots. When I bought them, I had every intention of eating them as a snack, instead of my normal ration of almonds and dark chocolate chips. It seems that I’m a creature of habit and the carrots have taken up space in my refrigerator for more than a week. The almonds and chocolate chips, however, have miraculously disappeared.
I started thinking about cravings and what we tend to put in our mouths. In my case, if it has a layer of salt or is dipped in chocolate, I’m on it like a cat on a mouse. As much as I try to eat healthful foods, I have been known to indulge in not so healthful snacks. I can honestly say that I’m all about the taste bud orgasm but I also realize that if that’s all a food can give me, I should probably break up with it. As with my dating life, sometimes I just don’t have the will power to let go and move on. For now, I’ve decided to settle for a balance between truly healthful and tasty and truly tasty but not so healthful.
In my search for balance, I’ve come across a lot of information. I don’t begin to claim that I’m an expert on any of it. If you need a partner that will help you win at trivia…I’m your girl, otherwise I feel it’s best to admit that there’s a lot that I don’t know. Some of the information that I’ve picked up along the way includes herbal remedies, Chinese medicine and Aryuvedic practices and all of it completely fascinates me. However, the other thing I can admit is that discipline is not a strength of mine either, so my best bet is to balance between the really healthy and the bad but tasty. With that in mind, I decided to create a truly healthful dish, with a side of deep fried yummy, which in this case is an amazing ginger, coconut, carrot soup with coconut shrimp on the side. The soup is delicious on it’s own but I have to admit that the shrimp did give me that TBO that I was looking for.
|Coconut Carrot Ginger Soup|
- For the Soup:
- 1/4 cup of olive oil
- 1 medium sweet onion (chopped)
- 2 cloves chopped garlic
- 1 1/2 Tbs chopped ginger
- 2 tsp orange liqueur (I like Leopold’s)
- 2 cups carrots (I used baby carrots because that’s what I had)
- 1/2 cup of chopped tomatoes
- 1 1/2 cup of chicken broth
- 1 cup coconut milk
- 1 Tbs lemon zest
- 4 Tbs soy sauce
- 1 tsp fresh Thai basil (minced)
- 1 Tbs fresh mint (minced)
- Juice of 1/4 a small lemon
- 1/2 tsp red pepper flakes
- For Shrimp:
- 16-24 large shrimp
- 1/2 cup of coffee liqueur
- 1/2 cup of flour plus 1/4 cup of flour for dredging
- 1 Tbs lemon zest
- 1 egg
- 1 tsp baking powder
- 2 cups flaked coconut
- 3 cups of oil for frying
- For Soup:
- In a large skillet, heat the olive oil and saute the garlic, onions and ginger (about 2 minutes).
- Add orange liqueur and carrots and saute until tender or cooked through. Add tomatoes and cook about a minute longer, stirring to be sure that ever thing is cooked evenly.
- Add chicken broth and coconut milk and allow to simmer for about 15 minutes (stirring occasionally). Add lemon zest, soy sauce, lemon juice, basil, mint and pepper flakes and allow to simmer for about 5 minutes.
- Put into a food processor and blend until smooth. If you want it to be smooth, strain it.
- For Shrimp
- Peel the shrimp, leaving the tail intact. Mix the flour, liqueur, egg and baking powder until smooth. Put coconut onto a plate. Dredge the shrimp in flour, dip it into the batter and then roll in coconut until coated. Fry in the oil (30 seconds to 1 minute depending on how brown you want them).
- Garnish the soup with the shrimp and if desired, some mint and hemp hearts. You can serve this soup either warm or cold but serve the shrimp immediately.