- 2 tablespoons extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 4 large carrots (3/4 pound), chopped
- 1 tablespoon finely grated ginger
- 1/2 teaspoon crushed red pepper
- 3 cups low-sodium chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons light brown sugar
- 1 tablespoon smooth peanut butter
- 1 teaspoon Asian sesame oil
- 1 cup skim milk
- 1/4 cup light coconut milk
- Kosher salt and freshly ground pepper
- 16 large shrimp, shelled
- 1 1/2 tablespoons shredded coconut
- Pinch of cayenne pepper
- Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.
- In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm.
- Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.
One Serving 230 cal, 11 gm total fat, 3.6 gm saturated fat, 17 gm carb, 3 gm fiber.