The kimchi added a lot of kick to this soup!
4 tablespoons or more coconut oil
1 large onion, diced
1-1/2 pounds carrots, sliced
2 tablespoons ginger, minced
1 quart chicken broth, fish broth, or dashi
1 pound frozen shrimp
salt and white pepper
Melt coconut oil in a stock pot over medium-high heat. Saute onion for 5 minutes, then add carrots, ginger, and broth. Bring to a simmer and cook for 30 minutes or until carrots are soft enough to puree. Remove soup from heat the puree with an immersion blender or in batches in a blender. Return soup to heat and add shrimp. Simmer until shrimp is warmed. Season with salt and pepper to taste. Serve with kimchi or a dollop of yogurt.