Sweet Heat Carrot Soup With Seared Curry Shrimp Recipe

Ingredients

FOR THE SHRIMP:

1/4 pound peeled and deveined shrimp (I had to cheat and use frozen precooked) thawed, if necessary

1 tablespoon sunflower oil

1/2 teaspoon curry powder

a squeeze of lime

FOR THE SOUP:

1 tablespoon sunflower oil

1/2 medium onion finely chopped

1 clove minced garlic

1/2 pound finely chopped carrots

4 cups water

1 tablespoon ground coriander

1/8 teaspoon ground cumin

1/8 teaspoon allspice

1/2 teaspoon ginger paste (or slightly less fresh fine grated ginger)

1/2 cup brandy (I used Metaxa)

3 drops McIlhenney’s Habanero Sauce

1/4 cup red lentils

sea salt to taste

Preparation

BEFORE YOU MAKE THE SOUP:

Pat shrimp dry. Mix all together in a bowl and set in fridge for about an hour. Heat a large nonstick skillet on high heat. Add the shrimp mixture and sauté till done, about 3 minutes

MAKE THE SOUP:

Sauté the onion over low heat in the oil until caramelized. Add the garlic and stir well. Add the carrots, spices and water. Simmer until carrots are nearly tender, about 15 minutes. Add the brandy, habanero sauce and lentils. Simmer until all is tender, adjust water if needed (should barely cover the vegetables). Set off the heat to cool.

Purée in batches in a blender or food processor. Return the pan and heat through. Serve in bowls with a portion of seared shrimp on top.