Carrot, Leek and Jalapeño Soup with Chili Lime Shrimp
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
2 tablespoons butter
1 large leek (chopped)
2 cans (14.5 oz.)Libby's Sliced Carrots
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons chili powder (divided)
1 head of garlic (minced)
1 jalapeño pepper (chopped)
2 cups vegetable stock
1/2 cup shredded parmesan cheese
1 parmesan rind
8 to 12 shrimp
1 teaspoon lime juice
1 teaspoon lime zest
parsley (to taste)
2 tablespoons butter
1 large leek (chopped)
2 cans (14.5 oz.)Libby's Sliced Carrots
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons chili powder (divided)
1 head of garlic (minced)
1 jalapeño pepper (chopped)
2 cups vegetable stock
1/2 cup shredded parmesan cheese
1 parmesan rind
8 to 12 shrimp
1 teaspoon lime juice
1 teaspoon lime zest
parsley (to taste)
Instructions
- Melt butter in a heavy bottomed pot over medium heat. Add the chopped leeks and one teaspoon of salt and cook them slowly for about 5 minutes, until they are tender.
- Add the two cans of Libby's Sliced Carrots, the chopped jalapeño and garlic, and add them to the pot. Using a spoon or rubber spatula, mix with the leeks for 30 seconds, or until the garlic becomes fragrant.
- Add the vegetable stock, the parmesan rind, the other teaspoon of salt, the black pepper and 1 teaspoon of chili powder. Bring the soup to a boil. and then reduce to simmer. Cover and cook for 25-30 minutes or until the vegetables are tender and soft.
- Remove the pot from the heat and add the shredded parmesan cheese. Use an immersion blender (or a regular blender) to puree the soup until smooth.
- To make the shrimp, have shrimp peeled and deveined. Allow the shrimp to sit in the lime juice for 5 minutes.
- Pat the shrimp dry gently. Add a pinch of salt, 1 teaspoon of chili powder and the lime zest.
- In a sauté pan, heat a small amount of neutral oil over medium high heat. Add shrimp and cook 30-45 seconds per side or until fully cooked and pink, but not rubbery.
- Ladle soup into bowls and top with shrimp and parsley.
- Melt butter in a heavy bottomed pot over medium heat. Add the chopped leeks and one teaspoon of salt and cook them slowly for about 5 minutes, until they are tender.
- Add the two cans of Libby's Sliced Carrots, the chopped jalapeño and garlic, and add them to the pot. Using a spoon or rubber spatula, mix with the leeks for 30 seconds, or until the garlic becomes fragrant.
- Add the vegetable stock, the parmesan rind, the other teaspoon of salt, the black pepper and 1 teaspoon of chili powder. Bring the soup to a boil. and then reduce to simmer. Cover and cook for 25-30 minutes or until the vegetables are tender and soft.
- Remove the pot from the heat and add the shredded parmesan cheese. Use an immersion blender (or a regular blender) to puree the soup until smooth.
- To make the shrimp, have shrimp peeled and deveined. Allow the shrimp to sit in the lime juice for 5 minutes.
- Pat the shrimp dry gently. Add a pinch of salt, 1 teaspoon of chili powder and the lime zest.
- In a sauté pan, heat a small amount of neutral oil over medium high heat. Add shrimp and cook 30-45 seconds per side or until fully cooked and pink, but not rubbery.
- Ladle soup into bowls and top with shrimp and parsley.
