Cold Carrot-and-Mace Soup with Curried Barbecued Shrimp

• 2 pounds carrots, peeled and coarsely chopped
• 1 onion, peeled and coarsely chopped
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon mace
• 2 teaspoons ground ginger
• 1/2 cup blanched almonds
• 1 teaspoon salt
• 1 cup chicken broth
• 2 cups milk
• 1 cup coconut milk
• minced fresh basil, for garnish
• 1 pound medium shrimps, in the shell
• 1 tablespoon chili-pepper oil
• 1 teaspoon cayenne pepper
• 1 teaspoon coarsely ground fresh black pepper
• 2 teaspoons curry powder
• 1 teaspoon kosher salt
• Juice of 1 lemon

1. Place all the soup ingredients except the coconut milk and basil in a pot over medium heat.
2. Bring to a boil and simmer for 35 to 45 minutes, until the carrots are tender.
3. Cool.
4. Stir in the coconut milk and place in a blender or food processor and process to make a fine puree.
5. Chill.
6. Toss together all the salad ingredients and marinate in the refrigerator for 2 to 8 hours, turning occasionally.
7. Grill shrimps over white coals about 6 minutes per side.
8. Cool.
9. Peel and devein the shrimps and slice in half lengthwise.
10. Ladle the soup into 6 bowls, add a few shrimps and garnish with the minced basil.

carrots, onion, cayenne pepper, mace, ground ginger, blanched almonds, salt, chicken broth, milk, coconut milk, fresh basil, shrimps, chilipepper oil, cayenne pepper, black pepper, curry powder, kosher salt, lemon

Taken from cooking.nytimes.com/recipes/8968 (may not work)