Ginger-Orange Roasted Carrot Soup with Spicy Shrimp

Name: Ginger-Orange Roasted Carrot Soup with Spicy Shrimp
Yield: 4 servings
Ingredients: 1 pound carrots, peeled and sliced into 1/4-inch-thick disks; 5 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling; Salt and black pepper; 1 orange; 1 teaspoon hot sauce (eyeball it); 12 large shrimp, shelled, deveined, and butterflied (see Note); 2 medium onions, thinly sliced; 2-inch piece fresh ginger, peeled and chopped; 2 large garlic cloves, chopped; 1 teaspoon curry powder, 1/3 palmful; 1 quart chicken stock; 1/4 cup fresh flat-leaf parsley, a generous handful, chopped

December 9, 2011

Why roast the carrots? Well let me tell you, a roasted carrot will kick a boiled carrot’s you know what, any day. That’s why.

Cooks' Note

To butterfly the shrimp, using a paring knife run your knife lengthwise along where the vein was removed, just shy of cutting through. Once cooked, the shrimp will open like a butterfly and be able to sit upright in the soup.

Recipe notes

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