Andrews New Carrot And Shrimp Soup Food

SPICED SHRIMP AND CARROT SOUP

Spiced Shrimp And Carrot Soup image

Provided by Molly O'Neill

Categories pastas, soups and stews, appetizer, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 quarts carrot consomme (see recipe)
1/2 pound orzo or pasta stars
1 pound cooked, peeled cocktail shrimp
2 tablespoons grated fresh ginger
1 cup finely diced carrots
1/2 cup grated fresh fennel
Salt and freshly ground pepper to taste
2 tablespoons minced scallions
1 tablespoon minced parsley or coriander leaves

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

ANDREW'S NEW CARROT AND SHRIMP SOUP

Andrew's New Carrot and Shrimp Soup image

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

Ingredients

2 bunches (about 1 pound each) new carrots, trimmed and peeled (or 1 bunch new carrots and 1 cup carrot juice)
2 tablespoons extra-virgin olive oil
3 medium shallots, peeled and sliced
1 half-inch piece fresh ginger, peeled and sliced
1 clove garlic, sliced
1 teaspoon Madras curry powder
Fine sea salt and freshly ground white pepper
2 cups Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned
6 ounces unsweetened coconut milk
4 large shrimp, peeled and deveined and cut crosswise into thirds
Fresh cilantro leaves, thinly sliced, for garnish

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.

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Web Dec 6, 2013 2 tablespoons extra-virgin olive oil. 1 medium onion, coarsely chopped. 4 large carrots (3/4 pound), chopped. 1 tablespoon finely …
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5/5
Total Time 45 mins

Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.
In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm.
Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.

Andrews New Carrot And Shrimp Soup Food

SPICED SHRIMP AND CARROT SOUP

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.

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