One of my co-workers grew up in a Mexican-American household eating all the yummy homemade Mexican food. Unfortunately, she isn't very comfortable with cooking. I think that is compounded by having 3 picky eaters to feed. But, she often makes shrimp soup that looks so good. In a genius move, she blends the veggies into the broth so her kids can't pick them out of the soup.
I decided to steal her technique and try making my own version. By blending the veggies into the broth, and then boiling starchy potatoes in the broth, it thickens up almost like a chowder. And, it hides anything vegetable-like from picky eaters. The soup has great spiciness from cumin and chili powder.
I have no idea if this tastes like my co-worker's version. But, this soup was spicy and flavorful, and the shrimp stays tender and succulent. I decided to top mine with cilantro and avocado, which was the perfect touch. I hope you give this a try, and sneak some veggies into your loved ones, or yourself.
Spicy Shrimp Soup
3 carrots, diced
3 celery stalks, diced
4 garlic cloves, minced
1/2 yellow onion, diced
1 jalapeno, deseeded and diced
1T tomato paste
1 1/2t chili powder
salt and pepper
6c shrimp, seafood, or chicken broth
2 lg. yellow potatoes, diced
1 lb. raw shrimp
3T cilantro, chopped
squeeze of lemon juice
In a large pan over medium-high heat, melt the ghee. To the pan, add the carrots, celery, garlic, onion, and jalapeño. Sauté until the vegetables are tender.
Once the veggies are tender, add the oregano, tomato pastes, cumin, chili powder, and a pinch each of salt and pepper to the pan. Quickly sauté until the spices are fragrant.
Add the spiced veggies and 1c broth to a blender. Blend until smooth.
Add the veggie/broth mixture to a large pot, along with the rest of the broth and the potatoes. Boil until the potatoes are fork tender, about 20 mins.
Once the potatoes are tender, add the shrimp to the pot and simmer for an additional 3-4 minutes.
Remove the pot from the heat. Taste the soup for seasoning. Depending on the broth you use, you may need more salt. Add in any necessary seasoning, plus the cilantro into the soup along with a squeeze of fresh lemon juice.
Ladle into bowls to top with some fresh avocado
If you decide to make this tasty soup, take a picture for Instagram, and tag me with #ideatthatfoodtoo. Or Pin the picture below to save this recipe for later!