Never underestimate the power of shrimp with anything! This Charred Shrimp and Carrot soup had us going back for more every time. What started out as a light lunch made encores into dinner and breakfast #noshame
We conceived this soup as an appetizer for clients celebrating a belated 35 year anniversary here in Miami.
As a starter the chilled soup is paired with lovely charred shrimp and cauliflower florets. As you eat it, hot and cold from every element play against each other, unlocking carrot flavor compounds released by the warmth of the shrimp.
To bring out the sweetness of the carrots, fresh orange segments garnish the dish. Flavor wise, these bring a pop of acidity and vibrance that elevate the carrot soup and add acidity to the shrimp.
This makes the dish almost come alive and change on you as you eat it. As different spoonfuls carry different combinations of elements, it’s a completely different bite.
Adding that Char
Cast Iron skillets work best here but any pan with on medium-high heat will do. Add a little oil to make the shrimp and cauliflower not stick and LET THEM BE. You want the heat to develop that caramelization for you. Let them sear for 3 minutes at least.Print
This sweet and smoky shrimp soup is perfect for summer. Dairy free and ready in 15 minutes.
- 12 Shrimp
- 3 Carrots diced
- 1 Cup Cauliflower Florets
- 1 onion
- 1.5 cups Chicken Stock or Shrimp stock (or water)
- 1/4 cup Diced Fennel
- 1 orange cut into segments
- Saute the onions until brown in a pot
- add carrots and stock.
- Simmer until carrots are fork tender.
- Blend until smooth and chill.
For the Shrimp and Cauliflowers
- In a skillet on medium high, add a little oil and place the cauliflowers.
- Let caramelize for at least 3 minutes without touching.
- Flip and repeat. They will be al dente.
- Repeat for the shrimp.
You can make the soup a little sweeter by adding fresh orange juice or honey.
You can serve the soup hot or cold. If hot, omit the raw fennel.