In the realm of culinary delights, few dishes can rival the comforting warmth and vibrant flavors of a hearty soup. When it comes to soups that tantalize the taste buds, "Andrew's New Carrot and Shrimp Soup" stands as a shining beacon of culinary excellence. This exquisite soup symphony, with its delicate balance of sweet carrots and succulent shrimp, promises an unforgettable gastronomic experience. Whether you're seeking a light and refreshing lunch option or a cozy dinner to warm the soul, "Andrew's New Carrot and Shrimp Soup" is set to become a cherished staple in your culinary repertoire.
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ANDREW'S NEW CARROT AND SHRIMP SOUP
Carrots bring a rich flavor to this savory soup, brought to us by Andrew Carmellini, executive chef at Cafe Boulud in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 11
Steps:
- Cut one bunch of carrots crosswise into thin slices. Juice the second bunch to yield 1 cup juice; set aside.
- Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallots, and cook until tender and translucent but not brown, about 10 minutes. Stir in carrots, ginger, garlic, and curry powder. Season with salt and pepper. Cook for 3 minutes more. Stir in chicken stock and coconut milk, and bring to a boil. Reduce to a simmer and cook until carrots are tender, about 15 minutes.
- Working in several batches, transfer soup to the jar of a blender along with carrot juice, being careful not to fill more than halfway; cover lid with a kitchen towel, as hot liquid will expand when blended. Puree until smooth. Pass through a fine-mesh sieve into a clean saucepan. Place over medium heat to keep warm.
- Meanwhile, heat remaining tablespoon oil in a medium skillet. Add shrimp, season with salt and pepper, and cook, just until opaque, 1 to 2 minutes per side. Remove from pan.
- Arrange three shrimp pieces in each of four soup bowls. Ladle soup around shrimp. Garnish with cilantro. Serve immediately.
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
GARLIC SOUP WITH SHRIMP
Provided by Mark Bittman
Categories dinner, weekday, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine olive oil and garlic in a deep skillet or broad saucepan and turn heat to medium. Sprinkle cloves lightly with salt and pepper, and cook, turning occasionally, until they are tender and lightly browned all over, about 10 minutes; lower heat if they seem to be browning too quickly. Remove garlic with a slotted spoon.
- Turn heat to low and add bread (in batches, if necessary); cook on each side until nicely browned, about 4 minutes total. Remove bread, add stock and raise heat to medium high.
- When stock is nearly boiling, add shrimp and salt and pepper to taste. Cook until shrimp are pink, about 4 minutes. Place a piece of bread and some garlic cloves in each of 4 bowls; then ladle in a portion of soup and shrimp. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 940 milligrams, Sugar 0 grams
Tips:
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your soup. Choose fresh, crisp carrots, succulent shrimp, and flavorful chicken stock.
- Don't overcrowd the pot: When adding the vegetables to the pot, make sure not to overcrowd it. This will prevent the vegetables from cooking evenly and will result in a watery soup.
- Simmer, don't boil: Once the soup comes to a boil, reduce the heat to low and let it simmer for at least 15 minutes. This will allow the flavors to develop and meld together.
- Season to taste: Before serving, taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to taste.
- Garnish before serving: For a finishing touch, garnish the soup with fresh herbs, such as cilantro or parsley, or a drizzle of olive oil.
Conclusion:
Carrot and shrimp soup is a delicious and nutritious dish that is perfect for a quick and easy meal. With its combination of sweet carrots, succulent shrimp, and flavorful broth, this soup is sure to please everyone at the table. Whether you are looking for a light lunch or a hearty dinner, this soup is a great option. So next time you're in the mood for a delicious and satisfying soup, give this carrot and shrimp soup a try!
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