Dairy-Free Curried Shrimp & Roasted Vegetable Almond Soup: A Wholesome Flavor Journey
There’s a special comfort in a warm bowl of soup, making it one of my absolute favorite meals to prepare and enjoy at home. Whether it’s a quick weeknight fix or a more elaborate weekend creation, soup offers endless possibilities for flavor and nutrition. And among my top cherished recipes, this vibrant, dairy-free Curried Shrimp, Roasted Vegetable, and Almond Soup stands out as a true delight. It’s a dish that perfectly blends the aromatic spices of curry with the satisfying crunch of roasted vegetables and succulent shrimp, all brought together in a luxuriously silky, dairy-free broth.
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The Art of Crafting Wholesome Soups at Home
Soups hold a special place in my culinary repertoire. On busy weeknights, I often find myself improvising, transforming humble instant ramen into a gourmet experience. This usually involves cooking up some quick noodles, layering them with whatever flavorful leftover meats and crisp vegetables I have on hand, and dousing the entire concoction in a rich chicken broth. My secret weapons for boosting flavor? A generous splash of soy sauce, a hint of freshly grated ginger, and a dash of fiery sriracha, creating a quick, satisfying, and deeply comforting meal.
However, my approach to soup-making has evolved beyond these spontaneous creations. A transformative visit to a remarkable Quebec City restaurant, renowned for its diverse array of meal-sized soups infused with global flavors, ignited a new passion within me. This experience inspired me to delve into more “thought-out” soup recipes – dishes that demand a bit more time and intention, perfect for a leisurely weekend evening.
The goal with these new creations is twofold: to cultivate truly profound and complex flavors within the broth itself, moving beyond mere background notes, and to meticulously select ingredients whose textures harmonize beautifully, creating a symphony of sensations in every spoonful. This dedication to depth and balance elevates a simple soup into a truly memorable dining experience.
The Dairy-Free Difference: Unsweetened Almond Beverage in Curry
This particular soup was born from a desire to create a green curry-inspired dish, but with a unique and refreshing twist. The true innovation, and perhaps the biggest surprise, lies in the broth. Instead of the traditional coconut milk often found in curries, I chose to use unsweetened almond beverage. While I appreciate the richness and distinct flavor of coconut milk, for this specific recipe, I wanted a lighter touch – a broth that allowed the other vibrant ingredients to shine without being overshadowed by coconut’s prominent taste.
The unsweetened almond beverage delivers a wonderfully silky and smooth texture to the broth, enhancing its luxurious feel without introducing excessive richness or a dominant flavor profile. This not only results in a soup that feels incredibly satisfying but also offers a lighter alternative calorie-wise. This ingenious substitution isn’t limited to this soup alone; it’s a fantastic hack for anyone looking to lighten up virtually any curry recipe without sacrificing that desirable creamy consistency.
Using an unsweetened variety is key, as it provides a neutral canvas, allowing you to control the sweetness and spice levels of your dish precisely. It’s a versatile ingredient that truly transforms the profile of the broth, making it approachable for those who prefer a less intense coconut flavor or are looking for dairy-free alternatives without compromising on deliciousness.
A Symphony of Flavors: Shrimp, Roasted Vegetables & Aromatic Broth
The beauty of this Curried Shrimp, Roasted Vegetable, and Almond Soup lies in the harmonious interplay of its components. The tender shrimp, subtly spiced with turmeric, offers a delicate seafood note that perfectly complements the curry. But it’s the roasted vegetables that truly elevate this dish, adding layers of texture and natural sweetness. Imagine crisp-tender sweet potato wedges, earthy cauliflower florets, vibrant bell peppers, and fresh zucchini, all caramelized to perfection in the oven.
Roasting the vegetables is a crucial step that intensifies their natural sugars and imbues them with a deeper, more complex flavor profile than simply boiling or steaming. This cooking method creates delightful crispy edges and tender interiors, providing a welcome textural contrast to the smooth broth and soft noodles. Each vegetable brings its own unique contribution: the sweet potato for comforting sweetness and bulk, cauliflower for its subtle nuttiness, bell peppers for a touch of bright color and crunch, and zucchini for freshness.
Finally, the curried almonds scattered on top are not just a garnish; they are an essential textural and flavor element. Lightly toasted with warming spices like cumin and turmeric, these almonds provide an irresistible crunch and a burst of savory, aromatic goodness that ties all the flavors together, adding a final touch of sophistication to this already exquisite soup.
Streamlined Preparation for a Gourmet Experience
Upon first glance, the ingredient list for this Curried Shrimp, Roasted Vegetable, and Almond Soup might appear extensive. However, if you frequently dabble in Asian-inspired cuisine, you’ll likely find that most of the staple ingredients are already comfortably nestled in your pantry. Beyond the familiarity of ingredients, the true brilliance of this recipe lies in its streamlined preparation process, where different steps intelligently overlap to maximize efficiency and minimize active cooking time.
While the aromatic curry broth gently simmers on the stovetop, developing its profound depths of flavor, the colorful medley of vegetables roasts to perfection in the oven, transforming into tender, caramelized bites. Simultaneously, the succulent shrimp can be quickly sautéed, absorbing the spices and achieving that perfect delicate texture. This parallel approach means that what seems like a complex dish comes together with remarkable ease, culminating in an extraordinarily satisfying, hot bowl of wholesome goodness.
This soup is more than just a meal; it’s an experience. Each spoonful offers a delightful medley of textures and tastes – the tender noodles, the crisp-tender roasted vegetables, the juicy shrimp, and the fragrant, silky broth, all crowned with crunchy curried almonds. It’s a healthy, flavorful dish that you’ll undoubtedly enjoy with a spoon, and perhaps, for that authentic touch, with chopsticks as well.
Pin Recipe
Curried Shrimp, Roasted Vegetable, and Almond Soup (Dairy Free)
Ingredients
- For the curried almonds
- ½ cup 125 ml sliced almonds
- 1 tsp 5 ml extra-virgin olive oil
- ¼ tsp 1 ml cumin
- ¼ tsp 1 ml turmeric
- ¼ tsp 1 ml fine sea salt
- ¼ tsp 1 ml freshly ground black pepper
- For the broth
- 1 tbsp 15 ml canola oil, or other neutral-tasting oil
- 1 small onion sliced
- 2 tbsp 30 ml green curry paste (see note)
- 1 tsp 5 ml fresh ginger, grated finely
- 3 cups 750 ml unsweetened almond beverage
- 1 tsp 5 ml fish sauce
- Juice from 1 lime about ¼ cup (60 ml)
- 1 tsp 5 ml fine sea salt
- For the roasted veggies
- 1 tbsp 15 ml extra-virgin olive oil
- 1 small sweet potato peeled and cut in thin wedges (about 5 oz (140 g))
- 1 cup 250 ml cauliflower bouquets
- ½ orange yellow, or red bell pepper, cut in slices
- ½ a medium zucchini cut in sticks (about 3.5 oz (100 g))
- Fine sea salt and freshly ground black pepper
- For the sautéed shrimp
- 1 tsp 5 ml canola oil, or other neutral-tasting oil
- 12 large shrimp 26-30 per pound, shelled
- ¼ tsp 1 ml turmeric
- Sea salt and freshly ground black pepper
- To serve
- 4.5 oz 125 g flat and wide rice noodles, sometimes called “rice sticks” or “pad thai noodles,” cooked according to the manufacturer’s instructions
- Fresh coriander and/or basil leaves
- Fresh lime slices
Instructions
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Preheat the oven to 425°F (210°C). Set a rack to the middle position.
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Make the curried almonds: Line a baking sheet with aluminum or parchment paper. In a small mixing bowl, add the sliced almonds and olive oil and mix so the almonds are completely coated (using the hands works best to do this task). In a tiny bowl, mix the cumin, turmeric, sea salt, and black pepper together. Sprinkle over the almonds and mix to distribute the spices. Spread over the baking sheet and bake for 5 minutes. Keep a close eye on the almonds because they can burn easily. After 5 minutes, mix the almonds so they toast evenly, and return to the oven for 2 to 5 minutes, or until they’re golden and crisp. Let cool completely (keep the oven on).
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You can make the curried almonds up to 3 days in advance: once cool, store the almonds in an airtight container at room temperature (be warned that it will be very tempting to eat them as a snack, though!)
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Make the broth: In a medium pot, heat the oil over medium-low heat. Add the onion and soften without browning, about 3 minutes. Add the curry paste and grated ginger, and cook until fragrant, about 1 minute. Add the almond beverage, bring to a simmer, then lower the heat to a minimum, half-cover and keep at a low simmer for 15 minutes. Add the fish sauce, lime juice, and sea salt, stir, and keep warm over the lowest heat setting.
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Make the roasted veggies: While the broth is simmering, line a baking sheet with aluminum or parchment paper and grease with cooking spray. Place the sweet potatoes in a large mixing bowl. Drizzle 1 tsp (5 ml) of the olive oil over, then mix to coat the sweet potato slices evenly (using the hands works best). Transfer to the baking sheet, setting the slices side by side without overlapping. Sprinkle with a pinch of sea salt and some freshly ground black pepper. Roast for 10 minutes.
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In the meantime, add the cauliflower, bell pepper, and zucchini to the mixing bowl, and drizzle with the remaining 2 tsp (10 ml) olive oil. After the sweet potato slices have roasted for 10 minutes, take the baking sheet out, and turn the oven up to broil. Distribute the cauliflower, bell pepper, and zucchini on the baking sheet, in a single layer, then sprinkle with a pinch of sea salt and some freshly ground black pepper. Broil for 5 minutes, or until the vegetables are slightly charred and crisp tender.
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Make the sautéed shrimp: While the vegetables are roasting, sprinkle the shelled shrimp with the turmeric, a pinch of salt, and some freshly ground black pepper. Set a medium skillet over medium-high heat, and add the oil. When the oil is shimmering, add the shrimp and cook on one side, without disturbing them, for 2 minutes. Turn all the shrimp over, and cook for 1 to 2 minutes more, or until they are barely cooked through (they will cook some more in the hot broth). Set aside.
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Assemble the soup: Set a bed of cooked rice noodles in the bottom of two large (or four regular) soup bowls. Divide the roasted vegetables over each portion, and then the shrimp. Pour some hot curried broth into each bowl, then top each portion with a generous sprinkling of curried almonds, as well as fresh coriander and basil leaves. Serve immediately with an additional slice of lime.
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Green curry paste is fairly mild tasting, and it is key to building flavor in this soup, so I like to use a generous amount–I even sometimes add an additional teaspoon. If you’re unsure of the strength of the green curry paste you’re using, you can start by adding half the amount, and dissolve more into the soup later on if you want to deepen the taste.
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Recipe Credit: Marie Asselin
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A Note on Green Curry Paste: Green curry paste is undeniably the backbone of this soup’s distinctive flavor profile. While generally considered mild to moderately spicy, its intensity can vary significantly between brands. I personally prefer a robust flavor, often using a generous two tablespoons, and sometimes even adding an extra teaspoon to achieve a truly vibrant and deeply aromatic broth. If you’re new to cooking with green curry paste, or if you’re uncertain about the heat level of your particular brand, I recommend starting with half the suggested amount.
You can always taste the broth after it has simmered for a bit and then gradually dissolve additional paste into the warm liquid until you reach your desired depth of flavor and spice. This allows for personalized customization, ensuring the soup perfectly matches your palate. Don’t be shy about experimenting – finding your ideal balance is part of the fun in home cooking!
Beyond the delightful taste, this soup is packed with nutrients. The shrimp provides lean protein, the array of roasted vegetables delivers essential vitamins and fiber, and the almond beverage offers a dairy-free source of calcium and vitamin E. It’s a meal that not only tastes incredible but also genuinely nourishes your body.
This recipe is designed for both seasoned home cooks and culinary adventurers looking to explore new flavors. The combination of sweet, savory, tangy, and subtly spicy notes makes it a truly dynamic dish, perfect for a cozy night in or for impressing guests with a sophisticated yet approachable meal. Enjoy the process of bringing these wonderful ingredients together to create something truly special!
Partnership and Disclosure: This delightful recipe and accompanying content were developed in collaboration with Almond Breeze. For this particular Curried Shrimp, Roasted Vegetable, and Almond Soup, I specifically utilized their Almond Breeze Refrigerated Original Unsweetened beverage. My personal preference, whether crafting sweet or savory dishes that call for almond beverage, is always to opt for the unsweetened variety. This choice grants me complete control over the flavor profile, allowing me to precisely adjust the seasoning and sweetness to complement the dish perfectly.
Furthermore, I consistently reach for the refrigerated versions of almond beverages over their shelf-stable counterparts. I find that the refrigerated options consistently offer a fresher, richer, and noticeably creamier taste, which significantly enhances the overall quality of my recipes. You can easily locate Almond Breeze’s high-quality almond beverages in the refrigerated section of your local grocery store, ready to elevate your culinary creations. To explore a wider array of innovative recipes featuring almond beverages, I encourage you to connect with Almond Breeze on Twitter and Instagram.
It’s important to note that Almond Breeze provided monetary compensation for the development of this unique and flavorful recipe using their product. However, I want to assure my readers that the creative freedom to conceptualize and execute recipes, as well as the opinions and endorsements I express, are always entirely my own. My commitment remains steadfast: I only feature and recommend products that I genuinely believe in and personally use.
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