Put the prepared vegetables in the slow cooker with the stock and coconut cream. Add just a pinch of salt to taste, and stir thoroughly.

Cover the slow cooker, and cook on low for 4½ hours.

Puree part of the vegetables with a stick blender to make the soup thicker, then return to the slow cooker.

Stir in the shrimp, cover, and cook for an additional half-hour.

Add salt to taste and serve.