Prep Time
20 Mins
Cook Time
8 Hours 15 Mins
Yield
Serves: 6
Photo: Andrew McCaul; Styling: Gerri Williams for James Reps

How to Make It

Step 1

Combine carrots, scallions, garlic, ginger, curry powder, chicken broth and 2 cups water in a slow cooker. Cover and cook on low until carrots are tender, 7 to 8 hours. Remove from heat and let cool slightly. Working in batches, puree soup in a blender and return to slow cooker. Stir in heavy cream, season with salt, cover and cook until heated through, about 15 minutes longer.

Step 2

Ladle hot soup into bowls and top with a dollop of yogurt and a sprinkle of cilantro, if desired. Place shrimp on top and serve.

Ratings & Reviews