Cumin Shrimp And Carrot Soup

Recipe Ingredients

1 lb	454g / 16oz	Medium shrimp - peeled, deveined
		Vegetable oil - for brushing
1 tablespoon	15ml	Ground cumin
		Salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Vegetable oil
1 cup	62g / 2.2oz	Chopped onion
1 1/2 lbs	681g / 24oz	Carrots - sliced
4 cups	948ml	Reduced-salt chicken or vegetable broth
1 cup	237ml	Half-and-half
		Ground cumin - for sprinkling

Recipe Instructions

Seafood Alternatives: salmon, scallops

Rinse the shrimp and pat dry with paper towels. Thread the shrimp on skewers, lightly brush them with oil and set on a large plate. Sprinkle both sides of the shrimp with about half the cumin, salt and pepper. Set aside.

Preheat the charcoal grill or broiler and cook the shrimp until opaque through the thickest part, about 3 minutes on each side. Let cool, then chill until needed.

Heat 2 teaspoons vegetable oil in a large skillet, add the onion and carrots and cook until the carrots are beginning to soften, about 5 minutes, stirring occasionally. Sprinkle the remaining cumin, salt and pepper over the vegetables and cook for 1 minute, stirring to coat with the spices. Add the broth and half-and-half, bring to a boil and simmer until the carrots are soft, 15 to 20 minutes. Let cool for about 15 minutes.

Carefully ladle about half of the soup into a food processor and puree until smooth. Transfer to a large bowl and repeat with the remaining carrot mixture. If using a blender, puree the soup in 4 to 5 batches. Taste the soup for seasoning and chill for at least 1 hour.

Spoon the chilled carrot soup into soup bowls, arrange the spiced shrimp over the top and sprinkle the top of the soup with more ground cumin.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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