This recipe made a lot of soup. We'll be eating it tomorrow night as well.
To veganize this soup, simply omit the shrimp and add 2 cans of rinsed garbanzo beans.
Options: Once I used 2, 32 oz. box of Imagine Tomato & Roasted Red Pepper Soup in place of the pureed tomatoes. In this case, omit the garlic & onion, only use 1 can of coconut milk and add 1 small can if diced fire roasted tomatoes. The only reason make it from scratch now is because the Imagine soup is made with sugar.
2- 28 oz cans Diced fire roasted tomatoes - Puree 1 & 1/2 of the cans
1- 8 oz. can organic tomato sauce
2- 13.5 oz cans of Coconut milk (I used 1 full fat and 1 lite, which is just watered down)
1/2 C Water
1 pound raw shrimp
1 - 2 T grated fresh ginger (Fresh is the way to go!)
1 1/2 T curry powder
2 teaspoons garlic powder
1 1/2 teaspoon onion powder
1 Tablespoon agave or honey- optional (I find this balances the tomato acidity)
Few dashes of red chili flake (or cayenne/spicy chili powder)
Salt and pepper to taste (LOTS of black pepper)
1. Puree 1 can of tomatoes in a food processor/blender. Grate ginger with a zester or the smallest side of your cheese grater.
3. Add cleaned shrimp and cook 5 minutes more, or until shrimp is completely pink.