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.
10Large Shrimp peeled, deveined, and tails removed
½tspGround Turmeric
Salt & Pepper
½cupPlain Greek yogurt
3TChopped 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.