Creamy Carrot Soup with Jumbo Shrimp

Name: Creamy Carrot Soup with Jumbo Shrimp
Total time: 25 min
Ingredients: 4 units carrot; 1 unit potato; 2 cups water; 1/2 tsp salt; 1/2 unit onion; 8 units jumbo shrimp; 3 tbsp olive oil

ekilu Team

“Creamy carrot soup is fantastic. You've probably made it hundreds of times. But have you tried adding some jumbo shrimp to it? The combination of these flavors is awesome.”

ingredients

Difficulty

Easy

Time

25'

Fresh ingredients

carrot

4 units

potato

1 unit

water

2 cups

onion

1/2 unit

jumbo shrimp

8 units

Pantry ingredients

salt

1/2 tsp

olive oil

3 tbsp

Instructions

Prepare the ingredients as follows: Peel the carrots and cut into relatively thin slices. Cut the onion into strips and, finally, peel and cut the potato into pieces.

Put a little olive oil into a pan and lightly fry the carrots and onion for 6–7 minutes over medium heat, stirring often.

Then cover with water (2 cups should be enough), add the potato pieces, and season with salt. Cover with a lid and let cook, about 20 minutes, until the vegetables are tender.

In the meantime, peel the shrimp, making sure to remove any traces of shell. Lightly fry in a skillet with a little olive oil, turning over from time to time. If you want, add a little sriracha sauce or garlic salt (optional), or simply season with a pinch of salt.

When the vegetables are tender, turn off the heat. Transfer the contents of the pan to a blender and puree until smooth. Serve in several bowls, arranging shrimp on top of the soup in each bowl.

Tips & Tricks

Don't worry if they sink into the soup. It all depends on the weight of the prawns, the thickness of the soup, and how they are arranged. It isn't easy to get them to float the first time you try...

You can always use smaller shrimp.