Carrot-Ginger Soup with Coconut-Roasted Shrimp Gelson's

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 medium onion, coarsely chopped
• 4 large carrots (¾ pound), chopped
• 1 Tbsp finely grated ginger
• ½ tsp crushed red pepper
• 3 cups low-sodium chicken broth
• 3 Tbsp soy sauce
• 2 Tbsp fresh lime juice
• 2 Tbsp light brown sugar
• 1 Tbsp smooth peanut butter
• 1 tsp Asian sesame oil
• 1 cup skim milk
• ¼ cup light coconut milk
• Kosher salt and freshly ground pepper
• 16 large shrimp, shelled
• 1 ½ Tbsp shredded coconut
• Pinch of cayenne pepper