Andrews New Carrot And Shrimp Soup Recipes

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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

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.

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

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

GINGER-ORANGE ROASTED CARROT SOUP WITH SPICY SHRIMP



Ginger-Orange Roasted Carrot Soup with Spicy Shrimp image

Categories     Cookies     Sauce     Ginger     Side     Roast     Orange     Shrimp     Carrot     Simmer

Yield 4 servings

Number Of Ingredients 12

1 pound carrots, peeled and sliced into 1/4-inch-thick disks
5 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
Salt and black pepper
1 orange
1 teaspoon hot sauce (eyeball it)
12 large shrimp, shelled, deveined, and butterflied (see Note)
2 medium onions, thinly sliced
2-inch piece fresh ginger, peeled and chopped
2 large garlic cloves, chopped
1 teaspoon curry powder, 1/3 palmful
1 quart chicken stock
1/4 cup fresh flat-leaf parsley, a generous handful, chopped

Steps:

  • Preheat the oven to 450°F.
  • Put the carrot disks on a cookie sheet, drizzle them with a little EVOO, and season them with salt and pepper. Toss the carrots around to make sure they are well coated. Spread in an even layer then roast them for 15 minutes, or until they are tender and the bottoms are browned. Stir the carrots at least twice while they roast so they cook evenly. Zest the orange and reserve.
  • In a shallow dish, combine the juice of half of the orange with the hot sauce, 2 tablespoons of the EVOO, and a little salt. Add the shrimp and toss to coat; set aside for a few minutes.
  • Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, ginger, garlic, curry powder, and salt and pepper to the pot and cook until the onions are tender and lightly colored, about 5 minutes, stirring frequently. If you find the onions are browning before they are getting tender, add a splash of water. Transfer the cooked onions to a blender or food processor, where they can wait for the carrots to finish roasting. Return the soup pot to the cooktop, add the chicken stock, and bring it up to a simmer.
  • When the carrots are roasted, transfer them to the blender or food processor where the onions are patiently waiting. Add a little ladle of the hot chicken stock and puree until the vegetables are smooth. Start by pulse-grinding the mixture to get it going and then let 'er rip. Add more hot stock, bit by bit, until it incorporates. Careful, sometimes when blending hot things the blender or food processor top is not tight enough and you can get splashed: put a kitchen towel over the lid for extra safety. (Hot carrot puree is not a home facial technique!) Add the carrot-onion puree to the bubbling stock and stir to combine, then let the soup gently simmer while you cook the shrimp.
  • Preheat a large skillet over medium-high heat with the remaining tablespoon of EVOO. Drain the shrimp and cook them on each side for 2 to 3 minutes, or until cooked through. Add the parsley and toss.
  • Check the soup consistency. If you want it thicker let it simmer a little bit longer; if you want it less thick, add a couple splashes of chicken stock to thin it out. Add the orange zest, stir it to combine, then taste and check for seasoning and adjust with salt and pepper.
  • Ladle some soup into shallow serving bowls and arrange 3 shrimp in the center of each bowl, standing up if you can manage it.

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