Coconut Shrimp Soup

Serves 4

2 pounds raw shrimp, peeled and deveined
2 tablespoons coconut oil
1 large brown onion, diced
4 cloves garlic, crushed
2 medium carrots, finely diced
2 jalapenos, diced
One 14oz can diced tomatoes
One 14oz can coconut milk
1 large handful of fresh cilantro, chopped
Juice of one lime
One avocado, diced
Salt and pepper, to taste

Heat coconut oil in a pot on the stove over medium heat. Cook the onion, garlic and jalapenos while stirring until the onion is softened.

Add all remaining ingredients except the coconut milk, lime juice and avocado. Stir and cook for approximately 5 minutes or until the shrimp turns opaque.

Add coconut milk and simmer for around 3 minutes.

Pour in lime juice and place soup in serving bowls. Top with diced avocado.