One of my favorite summer recipes, this soup is so refreshing, and lasts for several days in the fridge.
2 pounds carrots
1 tablespoon olive oil
1 tablespoon cumin
1/4 teaspoon chili
1/2 tablespoon chopped garlic
6-7 cups no-fat chicken broth
8 tablespoons greek yogurt
1/3 cup lime juice
Head of cilantro
1 can rinsed black beans
1 pound of shrimp in any preferred size. Can be either precooked or raw.
Additional squeeze of 1 or 2 limes.
Peel and roughly chop the carrots
Rinse and roughly chop the leeks
Add the oil to the pan with the leeks, salt and pepper. Let the leeks wilt on high heat. Add the garlic, cumin and chili to be roasted. Add the carrots and broth. Gently simmer for 30-40 mins until the carrots are soft. Run the soup through a food processor or blender. Stick in the fridge until chilled – about 2 hours.
Before serving add the rest of the ingredients. Make sure the yogurt is whisked in to the soup. Add the lime juice, chopped cilantro and can of beans.
To prepare the shrimp:
Marinate for 20-30 mins in lime juice. If uncooked take the shrimp out of the lime juice, ad salt and pepper and quickly cook on a pan.