Embark on a culinary adventure with our savory Spiced Shrimp and Carrot Soup, a tantalizing symphony of flavors that will warm your soul. Dive into a delectable fusion of succulent shrimp, tender carrots, and an aromatic blend of spices, all simmered in a rich and flavorful broth. Alongside this main recipe, discover a treasure trove of additional culinary delights:
- Treat your taste buds to our flavor-packed Shrimp and Corn Chowder, a creamy and satisfying soup bursting with the goodness of shrimp, corn, and a touch of smoky bacon.
- Indulge in the vibrant flavors of our Thai Coconut Shrimp Soup, a fragrant and exotic broth infused with the aromatic trinity of lemongrass, galangal, and kaffir lime leaves, complemented by tender shrimp and vegetables.
- Experience the bold and spicy notes of our Mexican Shrimp Soup, a zesty and comforting dish featuring succulent shrimp swimming in a piquant broth brimming with authentic Mexican spices and fresh vegetables.
- Craving a classic? Our Creamy Shrimp and Asparagus Soup offers a timeless elegance, combining succulent shrimp, crisp asparagus, and a velvety cream sauce for a smooth and satisfying indulgence.
- Elevate your senses with our sophisticated Lobster and Shrimp Bisque, a luxurious and indulgent soup that showcases the delicate flavors of lobster and shrimp, enveloped in a creamy and flavorful bisque.
Each of these recipes promises a unique culinary journey, catering to a wide range of palates and preferences. So, prepare to tantalize your taste buds and immerse yourself in a world of flavorful shrimp soups, guaranteed to leave you craving more.
SPICY KILLER SHRIMP SOUP
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
- Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
- Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
- Photograph Courtesy of Time Inc. Books/Alison Miksch.
SPICED CARROT SOUP
Steps:
- Heat oil over medium low heat in heavy Dutch oven. Add onion and garlic, stir, add salt, pepper, sugar, cumin and coriander, and cook slowly 1015 minutes until onions are translucent. Add carrots, rice, bay leaf and stock or water and cook 30 minutes, or until rice is puffed up and carrots can be crushed against side of pot with wooden spoon. Pass through food mill into clean pot. Taste and adjust seasoning if necessary. Bring back to a simmer, then serve garnished with crispy shallots.
- Heat oil to 360 degrees. Separate the shallot slices into rings and place in medium bowl. Sprinkle flour over and toss lightly to coat evenly. Working with a small handful at a time, sprinkle shallots over oil and stir gently. Fry until golden brown, 13 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with a pinch of salt. Repeat with remaining shallots, salting while still warm. Use as garnish for Spiced Carrot Soup.
LEMONY CARROT AND CAULIFLOWER SOUP
The beauty of a soup like this - other than its bone-warming properties - is that you don't need a recipe. You can pretty much simmer together any combination of vegetables with a little water or broth, purée it, top it with good olive oil and salt, and end up with something good to eat. The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, soups and stews, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
- Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
- Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
- Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 787 milligrams, Sugar 10 grams
ASIAN RAMEN SHRIMP SOUP
This ramen noodle recipe makes a quick dinner with shrimp and carrots. This is delicious and so quick to fix. -Donna Hellinger, Lorain, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes. , Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook until heated through, 3-4 minutes longer.
Nutrition Facts : Calories 148 calories, Fat 4g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 857mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
SPICED SHRIMP AND CARROT SOUP
Provided by Molly O'Neill
Categories pastas, soups and stews, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring the carrot consomme to a boil in a large pot. Add the orzo, reduce heat to medium and cook for 3 minutes. Add the shrimp, ginger and carrots and cook for 2 minutes more. Add the fennel and cook 1 minute. Adjust seasoning with salt and pepper. Ladle into bowls, garnish with scallions, parsley or coriander leaves and serve immediately.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 1568 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Use Fresh Ingredients: For the best flavor, use fresh shrimp and carrots. You can also use frozen shrimp, but thaw them completely before cooking.
- Don't Overcook the Shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will become tough and rubbery.
- Use a Good Quality Spice Blend: The spice blend is what gives this soup its unique flavor. Be sure to use a blend that you enjoy. If you don't have a spice blend, you can make your own using cumin, coriander, paprika, and cayenne.
- Simmer the Soup for at Least 30 Minutes: This will allow the flavors to develop and meld together.
- Serve the Soup with a Side of Rice or Bread: This will help to soak up the delicious broth.
Conclusion:
Spiced shrimp and carrot soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover shrimp. With its bold flavors and vibrant colors, this soup is sure to be a hit with your family and friends.
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