Spicy Carrot and Shrimp Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

Amazingly, carrots and shrimp do go together. With the lemongrass, mint, chiles, lemon juice, and lime leaves, this soup is very light and very quick to make.


  • 12 large raw shrimp, shelled and deveined
  • generous 2 cups fresh carrot juice


Heat the carrot juice in a pan with the lemongrass, chiles, lime leaves, cilantro, and mint and simmer gently for about 5 minutes.

Add the fish sauce, lime juice, and salt and pepper to taste, then add the shrimp and cook for an additional 2-3 minutes, or until the shrimp have turned pink.

Serve into bowls and top each bowl with some melted butter and chopped cilantro.