Provided from WWOZ's Cookbook That Sounds Good!
This recipe is John Boutte's contribution to WWOZ's cookbook, That Sounds Good! The combination of carrot, ginger, and coconut milk is delicious and comforting. Fennel adds another light-sweet note, and the result, exotic yet familiar, perfectly complements the shrimp. Once the shrimp prep is done, this soup comes together very quickly and easily; it's filling and substantial, great for wintertime.
• 2 pounds carrots
• 1 thumb-size piece of ginger root
• About 7 oz of coconut milk
• 2-1/2 pounds peeled, deveined shrimp
• 2 teaspoons fresh fennel fronds
• Lemon zest to taste
• Salt to taste
• Black sesame seeds or freshly cracked black pepper to taste
Boil the carrots and ginger in water to cover in a sauce pan for 20 minutes; drain, reserving the water. Puree the carrots and ginger. Combine with the cooking water and coconut milk in a saucepan. Bring to a boil. Add the shrimp and fennel. Cook for 6 minutes, or until the shrimp are cooked through. Turn off the heat. Add the lemon zest and salt. Garnish with sesame seeds.
Serve hot. Enjoy!