Curry Carrot Soup with Shrimp

This shrimp is Whole30 and Paleo-friendly and can be easily adjusted to make it plant-based.



  • 2 T avocado oil
  • 1 T minced lemongrass, remove outer layer before mincing
  • 2 T minced fresh ginger
  • 5 garlic cloves, minced
  • 2 T red curry paste
  • 16oz carrots, peeled, ends trimmed, and thinly sliced
  • 2 limes, juiced
  • 4 C chicken broth
  • 3 C full fat coconut milk
  • 2 1/2 tsp sea salt
  • 1 lb shrimp, peeled and deveined
  • pepitas
  • cilantro


  1. Add the avocado oil, ginger, garlic, and lemongrass in a large soup pot on medium low heat. Sweat the mixture for 2-3 minutes; it should be fragrant but not burnt.
  2. Increase the heat to medium and add the shrimp. Cook the shrimp until they are pink and no longer translucent, about 5-6 minutes. Remove them from the pot and set them aside.
  3. Add the curry paste and sauté for about 2 minutes, whisking continuously.
  4. Add the chicken broth, lime juice, carrots, and salt. Whisk to combine things thoroughly and bring the mixture to a simmer. Continue simmering the soup until the carrots are soft, about 12-15 minutes.
  5. Remove the soup from the heat and puree the soup with an immersion blender or high-speed blender. You want it to be smooth and have no chucks.
  6. Return the soup to medium heat and add the coconut milk. Whisk to thoroughly combine and bring to a simmer.
  7. Remove the soup from the heat and serve topped with shrimp, cilantro, and pepitas.