Brrr, there’s nothing like slurping up a large steamy bowl of soup when it’s cold out. Work has been crazy lately, so I haven’t cooked in a couple of weeks. I always try to have a few weeks of blog recipes ready to go for busy times like this though and actually made this soup back in December. Looking at the pictures is making me crave it again now that it’s so much colder out!
I roasted carrots for the soup and added in shallots, garlic ginger paste, warm spices (coriander, cumin, and cayenne), chicken stock, and some pumpkin puree to give the soup body and add another layer of flavor. A little honey and sherry vinegar for sweetness and acid, respectively, rounded the flavors out. I also made it a full meal by piling a bunch of grilled shrimp into each bowl for some extra protein. So good!
Roasted Carrot Soup with Grilled Shrimp
2 pounds carrots, peeled and chopped into rounds
2 tablespoons olive oil, divided
3 large shallots, chopped (1 cup)
1/4 cup garlic ginger paste
1 teaspoon cayenne pepper (or to taste)
1 teaspoon ground coriander
1 teaspoon ground cumin
6 cups low-sodium chicken stock
1 15-ounce can pure pumpkin puree
2 tablespoons sherry vinegar
1 tablespoon honey
1 teaspoon salt
1 pound jumbo shrimp
1 tablespoon olive oil
1/4 teaspoon salt
Heat oven to 400˚F. Place carrots on a large cookie sheet and drizzle evenly with 1 tablespoon olive oil. Mix well and roast at 400˚F for 25 to 30 minutes or until tender.
Heat remaining 1 tablespoon olive oil in a large stockpot over medium heat. Add shallots to the pan and sauté for 5 to 7 minutes or until tender; add garlic ginger paste and sauté 1 additional minute. Stir in cayenne pepper, coriander, and cumin and saute until fragrant, about 15 seconds. Add roasted carrots, chicken stock, and pumpkin puree to the pot and bring to a boil. Reduce heat to low and let simmer for 15 minutes. Use an immersion blender to puree until smooth; stir in sherry vinegar, honey, and salt.
Meanwhile, prepare the grilled shrimp by using a pastry brush to evenly coat shrimp with olive oil. Sprinkle evenly with salt. Heat a grill pan over medium high heat and cook shrimp for 2 to 3 minutes on each side or until cooked through and pink, working in batches. Evenly stack shrimp in the center of four bowls and ladle soup around the shrimp. Makes 4 servings.
Nutrition: 402 calories, 12.7g fat, 5.4g fiber, 35.2g protein per serving
Cost: $3.23 per serving