Carrot, Leek and Jalapeño Soup with Chili Lime Shrimp
Kick it up a notch with this zesty Carrot Leek and Jalapeño Soup with Chili Lime Shrimp made by our October #CookWithLibbys Challenge winner, @ChefZoe! The sweetness from our Libby’s Carrots balances the heat in this dish for a sophisticated soup!
SERVINGS
4
PREP TIME
10 Min
COOK TIME
40 Min
Ingredients
12 shrimp, peeled, deveined and patted dry
1 lime, juiced and zested
2 teaspoons chili powder (divided)
2 tablespoons butter
1 large leek, chopped
1 jalapeño pepper, seeded and minced
2 cloves garlic, minced
2 cans (14.5 oz. each) Libby's Sliced Carrots, drained
4 cups vegetable stock
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded parmesan cheese
1 tablespoon vegetable oil
1 tablespoon chopped fresh parsley (for garnish)
12 shrimp, peeled, deveined and patted dry
1 lime, juiced and zested
2 teaspoons chili powder (divided)
2 tablespoons butter
1 large leek, chopped
1 jalapeño pepper, seeded and minced
2 cloves garlic, minced
2 cans (14.5 oz. each) Libby's Sliced Carrots, drained
4 cups vegetable stock
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded parmesan cheese
1 tablespoon vegetable oil
1 tablespoon chopped fresh parsley (for garnish)
Instructions
- PREPARE SHRIMP: In a mixing bowl, add shrimp, lime juice, lime zest and 1 teaspoon chili powder. Mix to coat and set aside.
- In a large pot, melt butter over medium heat. Add leeks; cook 5 minutes until tender. Stir in jalapeno and garlic, cook 1 minute.
- Add carrots, stock, 1 teaspoon chili powder, salt and pepper. Stir, bring to a boil, then reduce heat to low. Cover and simmer 20 minutes.
- Stir in Parmesan cheese. Remove pot from stove and place on heat-safe surface. Using an immersion blender, puree until smooth.
- Add oil to saute pan over medium-high heat. Once hot, add shrimp. Cook 30-45 seconds per side until pink and cooked through.
- Ladle soup into bowls. Top with shrimp and parsley.
- PREPARE SHRIMP: In a mixing bowl, add shrimp, lime juice, lime zest and 1 teaspoon chili powder. Mix to coat and set aside.
- In a large pot, melt butter over medium heat. Add leeks; cook 5 minutes until tender. Stir in jalapeno and garlic, cook 1 minute.
- Add carrots, stock, 1 teaspoon chili powder, salt and pepper. Stir, bring to a boil, then reduce heat to low. Cover and simmer 20 minutes.
- Stir in Parmesan cheese. Remove pot from stove and place on heat-safe surface. Using an immersion blender, puree until smooth.
- Add oil to saute pan over medium-high heat. Once hot, add shrimp. Cook 30-45 seconds per side until pink and cooked through.
- Ladle soup into bowls. Top with shrimp and parsley.
