Moroccan Cold Soup with Roasted Peppers and Shrimp
Soups • Moroccan
Description
Fresh and roasted sweet peppers are two different products. The former is sharp and bright, but that brightness fades quickly. After roasting, the pepper takes on a completely different flavor—sweetness, spiciness, and a smoky aroma, offering a much broader palette. In this recipe, the spice of the roasted pepper is enhanced by pungent cumin. The result is a liquid version of the Moroccan pepper spread, muhammara, which is currently fashionable in restaurants. You can pour this soup into glasses, add ice, and sip through a straw like a drink or smoothie. Alternatively, as in this recipe, you can serve it in soup bowls and garnish with shrimp before serving.
Ingredients
- Orange Bell Peppers 4 pieces
- Celery stalk 1 piece
- Carrot 1 piece
- Onion 1 head
- Garlic 1 clove
- Black Cumin (Cumin) to taste
- Bay leaf 2 pieces
- Mild Chili Spice to taste
- Chicken Broth 0 qt
- King Prawns 12 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Place the peppers on a baking sheet and roast in a preheated oven at 390°F for 15 minutes. Then, turn them over and roast for another 15 minutes on the other side.
Step 3
Remove the baking tray from the oven, cover it with foil, and let the peppers cool in this way. Then, remove the stems, skins, and seeds from the peppers.
Step 4
Chop the onion, carrot, celery, and garlic randomly.
Step 5
Heat vegetable oil in a pot and sauté the onion and garlic for 3 minutes.
Step 6
Add the carrots and celery, and sauté, stirring, for another 3 minutes.
Step 7
Add the roasted bell pepper, cumin, bay leaf, and thinly sliced hot pepper to the pot.
Step 8
Pour the heated broth or just boiling water into the pot so that the liquid covers the vegetables by about 1.5 to 2 cm.
Step 9
Cook the soup until the carrots are tender — this may take anywhere from 1 to 5 minutes, depending on how the carrots are chopped and sautéed. At the end, remove the bay leaf.
Step 10
Blend the soup with an immersion blender until smooth. Season with salt and pepper to taste. Allow to cool and refrigerate.
Step 11
Before serving the soup, peel the shrimp (you can leave the tail on, but be sure to remove the intestinal tract) and boil them in salted water for 2–3 minutes.
Step 12
Ladle the soup into bowls, arrange the shrimp on top, and serve.
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