This velvety soup is the stuff that dreams are made of. With a beautiful orange hue, this soup is reminiscent of a Brazilian Fish Stew. This version is low in carbs, yet high in flavor and ready in thirty minutes or less. 1lb Shrimp, peeled, deveined and cut into one inch pieces 28 oz Crushed Tomatoes 1 Can Coconut Milk 1 C Chicken Broth 1 Tbsp Olive Oil 1 Onion, finely chopped 1 Green Bell Pepper, finely chopped 2 Celery Stalks, finely chopped 2 Tbsp Lemon Juice Finely chopped parsley Salt and pepper to taste
In a pot, sauté the onions, celery and bell peppers in the olive oil until translucent.
Add and sauté the tomatoes for a few minutes.
Add the coconut milk, chicken broth and seasoning. Summer for twenty minutes to allow the flavors to meld. Remove from the heat.
Transfer the soup to a blender. Blend until smooth and return to the pot. Blend in batches.
Once returned to the pot, on medium heat, add the chopped shrimp, lemon juice and parsley. Cook for an additional five minutes until the shrimp are fully cooked. Serve immediately with a green salad, crusty bread and enjoy!
