Introduction

This vibrant, chilled (or warm) carrot soup captures the fresh flavours of summer. Lightened with a touch of coconut milk and brightened by fresh ginger, it provides the perfect contrast to the savoury, spiced shrimps and the crunch of finely diced fresh vegetables. This dish makes an elegant starter or a light, refreshing lunch.

Ingredients

For the Carrot Soup

• 500g Carrots, peeled and roughly chopped

• 1 large Onion, chopped

• 2 cloves Garlic, crushed

• 1 tbsp Fresh Ginger, grated

• 500ml Vegetable Stock (or light chicken stock)

• 100ml Coconut Milk (full fat for creaminess)

• 1 tbsp Olive oil or Coconut oil

• Salt and freshly ground Black Pepper to taste

• Optional: Squeeze of lime juice

For the Ginger Shrimps

• 200g Raw King Prawns (Shrimps), peeled and deveined

• 1 tbsp Soy Sauce (low sodium)

• 1 tsp Sesame Oil

• 1 tsp Fresh Ginger, minced

• Pinch of Chilli Flakes (optional)

For the Crispy Vegetables (Garnish)

• 50g Cucumber, finely diced

• 50g Red Pepper, finely diced

• 2 tbsp Fresh Coriander, chopped

Instructions

Part 1: Preparing the Soup

1. Heat the oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

2. Add the crushed garlic and grated ginger. Cook for 1 minute until fragrant.

3. Add the chopped carrots and the vegetable stock. Bring the mixture to the boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the carrots are very tender.

4. Remove the pan from the heat. Pour the mixture into a high-speed blender (or use an immersion blender). Add the coconut milk. Blend until perfectly smooth and creamy.

5. Season generously with salt, pepper, and the optional squeeze of lime juice.

6. Serving Hot: Reheat gently before serving. Serving Cold: Chill in the refrigerator for at least 2 hours before serving.

Part 2: Cooking the Ginger Shrimps

1. In a small bowl, combine the soy sauce, sesame oil, minced ginger, and chilli flakes (if using). Add the prawns and toss to coat.

2. Heat a frying pan (skillet) over medium-high heat. Add the marinated prawns and cook for 2-3 minutes on each side until they are pink, opaque, and cooked through. Do not overcook.

Part 3: Assembly

1. Divide the chilled or warm soup among serving bowls.

2. Place 3-4 ginger shrimps in the centre of each bowl.

3. Sprinkle the finely diced cucumber, red pepper, and chopped coriander around the shrimps to add a vibrant crunch and freshness.

4. Serve immediately.