Creamy Carrot & Cauliflower Ginger Soup with Blackened Shrimp

INGREDIENTS:

20 jumbo shrimp, peeled and deveined
6 C cauliflower in large broken pieces
2 ¾ C diced carrots
1 can Northern White Beans drained and rinsed
2 T grated fresh ginger and one ½” whole piece peeled
Zest of one large lemon
3 t fresh squeezed lemon juice
3 large cloves garlic sliced (immersed in 2 t olive oil)
¼ C heavy cream
¾ C diced sweet yellow onion
1 Knorr Vegetable Bouillon cube dissolved in 3 C boiling water
3 T oil + 2 T to toss shrimp
½ t dried sage
8 fresh sage leaves
2 T salted butter
3 T finely chopped fresh Italian parsley
Salt and pepper to taste. I will advise amounts as you read directions.

BLACKENED RUB for shrimp:

1 t smoked paprika, ½ t cayenned powder, ¼ t dried thyme powder, 1 t ground coriander, ¼ t garlic salt, ½ t white pepper, zest of the lemon, and ½ t kosher salt

 

METHOD:

  • Prepare rub and toss with shrimp. Make sure shrimp is not moist. Pat it dry with paper towels. Set aside. Or cover and keep in fridge until ready to cook. When soup is almost ready bring a small saucepan to high heat. Add about 1 T oil. When oil is shimmering, add the shrimp and quickly cook on high until done. This only takes a minute or two. Don’t overcook! Set cooked shrimp aside. Don’t worry about keeping warm. When you put them on top of the very hot soup, they’ll be okay.
  • Bring the butter to a high heat in a small saucepan and add the sage leaves. Let them cook in the butter for only about 45 seconds. Remove, place on a paper towel and reserve until time to serve.
  • Put the cut cauliflower in a large stock pan and cover with water. Bring to boil. Add the knob of ginger and cook until the cauliflower is very soft. About 15 minutes. Drain all but ¾ C of the water, remove the knob of ginger and discard it, add the heavy cream, and then using an immersion blender, fully and completely puree the cauliflower. Cover and set aside.
  • In a large stock pan heat the 3 T oil until shimmering on high heat. Add the onions and sweat for about 1 minute. Add the carrots, also sweating and stirring to cook for about 2 minutes. Add the garlic removing the oil it has been sitting in, and if you like add that oil to the shrimp and rub mixture instead of using more oil. Now add the grated ginger, and vegetable stock. Add the dried thyme, about ½ t kosher salt and ¼ t black pepper. Lower heat to medium low, cover, and let simmer for about 15 minutes or until carrots are very soft. Remove lid, Add the pureed cauliflower, and stir well. Now taste. This is the time you want to add more salt and pepper. It will need more seasoning. I ended up adding about 1 ½ t kosher salt and about ½ t more black pepper. Most people UNDER season so taste intentionally. Add 2 T of the finely chopped parsley and cover until ready to serve. NOTE:  At this point you can leave on stove for an hour or so and reheat when guests arrive. Or store and use the next day, reheating slowly and then cooking the shrimp at the last to put on top. 
  • To serve, ladle the fully hot soup into bowls, arrange about 5 blackened shrimp on top of the soup. Top with 1 of the butter fried sage leaves, and garnish with a bit more parsley.



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