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Curried Shrimp, Roasted Vegetable, and Almond Soup
FOOD NOUVEAU30Ingredients
75Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1/2 cup sliced almonds
- 1 tsp. extra-virgin olive oil
- 1/4 tsp. cumin
- 1/4 tsp. turmeric
- 1/4 tsp. fine sea salt
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. canola oil (or other neutral-tasting oil)
- 1 onion (small, sliced)
- 2 Tbsp. green curry paste (see note)
- 1 tsp. fresh ginger (grated finely)
- 3 cups almond (unsweetened, beverage)
- 1 tsp. fish sauce
- 1 lime (about ¼ cup [60 ml])
- 1 tsp. fine sea salt
- 1 Tbsp. extra-virgin olive oil
- 1 sweet potato (small, peeled and cut in thin wedges, about 5 oz [140 g])
- 1 cup cauliflower (bouquets)
- 1/2 red bell pepper (or orange, yellow, cut in slices)
- 1/2 medium zucchini (cut in sticks, about 3.5 oz [100 g])
- fine sea salt
- freshly ground black pepper
- 1 tsp. canola oil (or other neutral-tasting oil)
- 12 large shrimp (26-30 per pound, shelled)
- 1/4 tsp. turmeric
- sea salt
- freshly ground black pepper
- 4.5 oz. wide rice noodles (flat and, sometimes called “rice sticks” or “pad thai noodles,” cooked according to the manufacturer’s instructions)
- fresh coriander
- basil leaves
- lime slices (Fresh)
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