Sweet Heat Carrot Soup With Seared Curry Shrimp

• FOR THE SHRIMP:
• 1/4 pound peeled and deveined shrimp (I had to cheat and use frozen precooked) thawed, if necessary
• 1 tablespoontunflower oil
• 1/2 teaspoontcurry powder
• a squeeze of lime
• FOR THE SOUP:
• 1 tablespoon sunflower oil
• 1/2 medium onion finely chopped
• 1 clove minced garlic
• 1/2 pound finely chopped carrots
• 4 cups water
• 1 tablespoon ground coriander
• 1/8 teaspoon ground cumin
• 1/8 teaspoon allspice
• 1/2 teaspoontinger paste (or slightly less fresh fine grated ginger)
• 1/2 cup brandy (I used Metaxa)
• 3 drops McIlhenney's Habanero Sauce
• 1/4 cup red lentils
• sea salt to taste

1. BEFORE YOU MAKE THE SOUP:
2. Pat shrimp dry. Mix all together in a bowl and set in fridge for about an hour. Heat a large nonstick skillet on high heat. Add the shrimp mixture and saute till done, about 3 minutes
3. MAKE THE SOUP:
4. Saute the onion over low heat in the oil until caramelized. Add the garlic and stir well. Add the carrots, spices and water. Simmer until carrots are nearly tender, about 15 minutes. Add the brandy, habanero sauce and lentils. Simmer until all is tender, adjust water if needed (should barely cover the vegetables). Set off the heat to cool.
5. Puree in batches in a blender or food processor. Return the pan and heat through. Serve in bowls with a portion of seared shrimp on top.

shrimp, sunflower oil, curry powder, lime, sunflower oil, onion, garlic, carrots, water, ground coriander, ground cumin, allspice, ginger paste, brandy, sauce, red lentils, salt

Taken from www.epicurious.com/recipes/member/views/sweet-heat-carrot-soup-with-seared-curry-shrimp-1220427 (may not work)