Description
A warm, flavorful shrimp soup packed with spices and fresh vegetables, perfect for chilly evenings.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 medium carrot, peeled and sliced
- 1 can (14 oz) diced tomatoes
- 3 cups low-sodium chicken broth
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon ground cumin
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
- Salt and pepper to taste
- Optional: 1-2 fresh chili peppers, finely chopped (for extra spice)
Instructions
- Prepare all the ingredients as described to ensure a seamless cooking process.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Stir in minced garlic, diced bell pepper, and sliced carrot. Cook until softened, about 5-7 minutes.
- Sprinkle in the chili powder, smoked paprika, cayenne pepper, and ground cumin. Stir to toast the spices for about a minute.
- Pour in diced tomatoes and chicken broth. Bring to a gentle boil, then reduce to a simmer and add the shrimp.
- Cook until the shrimp are pink and opaque, about 3-5 minutes. Avoid overcooking to keep them tender.
- Stir in lime juice and season with salt and pepper. Adjust seasoning if needed. Add fresh chili peppers if desired.
- Ladle the soup into bowls and sprinkle with cilantro if using. Serve hot.
Notes
For best results, use fresh shrimp and feel free to adjust the spice level to your preference. A dollop of sour cream can help lessen the heat if needed.
