Carrot, Orange & Turmeric Soup with Shrimp
This dinner begins with a gorgeous carrot, orange, and turmeric soup. The color is a brilliant shade of orange and the flavor has a pop of citrus that is so refreshing. The soup is topped with a garnish of yogurt, a sprinkle of chives, and a perfectly sautéed shrimp.
Ingredients
- 2 T Olive Oil
- 1 Medium Onion peeled and medium dice
- 3 clove Garlic crushed
- 1 T Ground Turmeric
- 2½ lbs Carrots peeled, and cut into ½ inch dice
- 6 cups Chicken or Vegetable Stock
- 1 T Orange Zest
- 1 cup Fresh Orange Juice 2 oranges
- 2 T Butter
- 10 Large Shrimp peeled, deveined, and tails removed
- ½ tsp Ground Turmeric
- Salt & Pepper
- ½ cup Plain Greek yogurt
- 3 T Chopped Chives
Instructions
- In a large soup pot with a lid over medium heat, add the olive oil, heat, and add the onions and sauté 3-4 minutes until slightly soft. Add the garlic and turmeric and sauté 1-2 minutes more.
- Add the carrots and cook for another 2 minutes.
- Add the stock, cover with the lid, and cook until the vegetables are very soft, about 20-25 minutes.
- Add the orange zest and juice. Season with salt and pepper. Remove from heat and cool somewhat.
- Puree the soup with an immersion blender or blender until it is smooth and creamy. Adjusted seasoning, as necessary.
- In a medium sauté pan over medium-high heat, melt the butter. With a paper towel pat the shrimp dry.
- Add the shrimp and cook until they start to turn pink, about 2-3 minutes.
- Sprinkle in the ½ teaspoon turmeric flip, toss the shrimp and cook an additional 2-3 minutes. Season with salt and pepper.
- Reheat the soup before serving and ladle into soup bowls. Top with a dollop of yogurt, the shrimp and a sprinkle of chives. Serve immediately.
Notes
TIPS & TRICKS
– Soup can be made 2 days in advances.
– Feel free to top the soup with more shrimp if you wish.
– I added 2 tablespoon of whole milk to the yogurt and placed it in a plastic squeeze bottle. Then squeezed it on top of the soup to give a fancy presentation.