Carrot-Ginger Soup with Coconut Shrimp

Carrot-Ginger Soup with Coconut Shrimp
adapted from recipe by Corbin Evans in Food&Wine
Serves 4 as a first course

4 teaspoons extra-virgin olive oil
1 small onion, coarsely chopped
2 large carrots (about 1/2 lb), chopped
1 tablespoon finely grated ginger
1/4 teaspoon crushed red pepper
1 1/2 cups low-sodium chicken broth
1 1/2 tablespoons soy sauce
1 - 2 tablespoons lime juice (juice from half of a lime)
1 tablespoon brown sugar
2 teaspoons smooth peanut butter
1/2 teaspoon sesame oil
1/2 cup milk
1 oz (2 tablespoons) coconut milk
kosher salt and fresh ground pepper
12 small shrimp, shelled
3 tablespoons shredded coconut

Preheat oven to 425º. In a large saucepan, heat 2 teaspoons of the olive oil. Add the onion and cook over moderate heat until softened, about 3 minutes. Add the carrots, ginger, and crushed red pepper and cook for 5 minutes. Add broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from heat and stir in soy sauce, lime juice, brown sugar, peanut butter, and sesame oil. Using an immersion blender, puree the soup until smooth. Stir in milk and coconut milk. Season with salt and pepper and keep warm.

Toss the shrimp with the coconut and remaining two teaspoons of olive oil, and season with salt and pepper. Spread on a cast iron plate or parchment lined baking sheet and roast in oven for 5 minutes or until pink. Pour soup into warmed bowls and garnish each with three of the shrimp.