Ingredients:

• 2 ounces extra virgin olive oil
• 4 cups chopped, peeled, organic carrots
• 1 cup chopped white onion
• 1/2 cup chopped celery
• 1 tablespoon finely chopped ginger
• 1 clove of garlic, smashed
• 1 quart carrot juice
• 1 quart vegetable stock
• 1/4 teaspoon chopped tarragon
• salt and pepper to taste
• few drops sherry vinegar to taste
• 4 shrimp (per serving), cooked, peeled, cleaned, chopped (ex: for 6 servings, use 24 shrimp)
• 1 pinch of togarashi (cayenne can be substituted)
• sliced scallions

Directions:

Place olive oil in a sauce pot and place over high heat. Add carrots, celery, onion, ginger, and garlic and sauté for 2-3 minutes. Add tarragon, salt, and pepper. Add carrot juice and vegetable stock. Allow liquid to come to a boil then turn heat down and simmer until all vegetables are tender, approximately 30 minutes.

Allow to cool slightly and then purée on high speed in a blender. Adjust seasoning and add a few drops of sherry vinegar. Return to heat and prepare bowls with spicy shrimp for service.

Toss cooked shrimp with togarashi. Place shrimp in bowls. Pour hot soup over and sprinkle with scallions.

Serve immediately.

Cooking tip: Smash the garlic and let it stand for 10 minutes before heating. This activates specific compounds and allows for greater absorption.

Yield:

2 quarts (6-8 servings)

Nutrition Tip

As a low calorie, high protein food, shrimp is a great option for weight management. It is also a good source of selenium and iron which are essential micronutrients for supporting a healthy immune system.

The range of colorful vegetables, spices and healthy fats in this recipe combine to create a readily absorbable source of vitamins, minerals, and phytonutrients.