• Shrimp • Ghee • Onion • Carrot • Celery • Corn Kernels • Garlic • Arrowroot Starch • Paprika • Thyme • Tomato Paste • Bone Broth • Coconut Milk • Salt • Pepper • Parsley
Heat ghee, stir in onion, celery, carrot, and corn. Cook until tender. Add in garlic and arrowroot starch and stir for 1 minute, then add seasonings.
Slowly pour in broth, and simmer until thickened. Use an immersion blender to puree the soup in the pot, then pour in the coconut milk.
Add in shrimp and the rest of the corn. Continue simmering for 4-5 minutes until the shrimp is opaque. Serve hot, garnished with parsley and green onions.
ENJOY!