Cold Carrot-and-Mace Soup with Curried Barbecued Shrimp

By Molly O’Neill

Published June 28, 1997

Total Time
1 hour, plus chill time
Rating
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Ingredients

Yield:Six servings

FOR THE SOUP

  • 2 pounds carrots, peeled and coarsely chopped

  • 1 onion, peeled and coarsely chopped

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon mace

  • 2 teaspoons ground ginger

  • ½ cup blanched almonds

  • 1 teaspoon salt

  • 1 cup chicken broth

  • 2 cups milk

  • 1 cup coconut milk

  • minced fresh basil, for garnish

FOR THE SALAD

  • 1 pound medium shrimps, in the shell

  • 1 tablespoon chili-pepper oil

  • 1 teaspoon cayenne pepper

  • 1 teaspoon coarsely ground fresh black pepper

  • 2 teaspoons curry powder

  • 1 teaspoon kosher salt

  • Juice of 1 lemon

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

29 grams carbs; 105 milligrams cholesterol; 368 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 21 grams fat; 7 grams fiber; 1047 milligrams sodium; 20 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all the soup ingredients except the coconut milk and basil in a pot over medium heat. Bring to a boil and simmer for 35 to 45 minutes, until the carrots are tender. Cool. Stir in the coconut milk and place in a blender or food processor and process to make a fine puree. Chill.

  2. Step 2

    Toss together all the salad ingredients and marinate in the refrigerator for 2 to 8 hours, turning occasionally. Grill shrimps over white coals about 6 minutes per side. Cool. Peel and devein the shrimps and slice in half lengthwise.

  3. Step 3

    Ladle the soup into 6 bowls, add a few shrimps and garnish with the minced basil.

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Comments

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Jack W

Fantastic. Easy. Super balanced and delicious hot or cold. Cannot believe there are not dozens of notes.

Susan

Made this vegan by subbing unsweetened almond milk and vegetable broth. Served nutmeg for the mace. They’re different parts of the same spice and no need to buy expensive mace if you don’t have it on hand. Garnished it with fresh mango salsa instead of the shrimp: mango, lime, cilantro, jalapeño, red pepper, scallion. Delicious and refreshing cold summer soup

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