Directions

• Heat 1 tablespoon of olive oil in a large saucepan; add onion, and cook over medium heat until softened (about 4 minutes).
• Add the carrots, ginger and crushed red pepper; cook for 6 minutes.
• Add the broth, and bring to the boil; simmer until the carrots are very tender (about 15 to 20 minutes).
• Remove from heat; stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.
• In a blender, puree the soup until smooth.
• Return soup to the saucepan; stir in the skim milk and coconut milk.
• Season soup with salt and black pepper.
• Keep warm.
• Heat the oven to 425°F.
• Toss the shrimp with the coconut, cayenne pepper and the remaining 1 tablespoon of olive oil; season with salt and black pepper.
•  Spread the shrimp onto a parchment-lined baking sheet; roast for 8 minutes, or until they are pink.
• Ladle the soup into warmed bowls, and garnish with the coconut shrimp.
• 2 Tbsp. extra virgin olive oil
• 1 medium onion, coarsely chopped
• 4 large carrots (3/4 lb.), peeled and chopped
• 1 Tbsp. finely grated ginger
• ½ tsp. crushed red pepper
• 3 cups low-sodium chicken broth
•  3 Tbsp. soy sauce
• 2 Tbsp. fresh lime juice
• 2 Tbsp. light brown sugar
• 1 Tbsp. smooth peanut butter
• 1 tsp. Asian sesame oil
• 1 cup skim milk
• Salt and freshly ground black pepper, to taste
• 16 large shrimp, shelled
• 3 Tbsp. shredded coconut
• Pinch of cayenne pepper