July 25, 2015

Pumpkin Carrot Soup with Curried Shrimp

A few weeks ago, when I went to the dentist's, I picked up a magazine and saw a recipe for coconut carrot soup with curried shrimp, so I was inspired to make this pumpkin carrot soup with curried shrimp, using only turmeric as the curry spice. It may not seem like turmeric is that strong of a spice (aside from its color), but its flavor is actually pretty potent when it's the only spice being used --- of course, you can use regular yellow curry powder, but I think the turmeric actually sufficed!


Recipe: Pumpkin Carrot Soup with Curried Shrimp
By: Hannah Claudia
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soup:
1/2 cup of pumpkin puree
2 carrots, peeled and diced
1 small onion, chopped

shrimp:
2-3 pieces of shrimp, peeled and deveined
2 tsp turmeric (or you can also use yellow curry powder)
pinch of salt
oil, to cook with

to garnish:
2 small pieces of scallion/green onion
fresh thyme

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1. Boil some water in a small pot.
2. Add the carrots and onion, and cook until softened
3. Let the carrots/onion cool before blending them (with the water) in a blender with the pumpkin puree
4. Dredge the shrimp in the turmeric/curry powder and sprinkle some salt on top.
5. Heat a pan and cook the shrimp
6. When the shrimp is fully cooked, remove from the pan and quickly saute the scallion pieces in the leftover oil
7. Top the soup with the shrimp, scallions, and thyme





xoxo, han

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