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.