Roasted Carrot Soup With Cajun Ranch Shrimp Croquettes #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. I can always use this combo, shrimps croquettes with a zing over a bowl of warming soup, in these cold winter days.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Cut large baby carrots into 1-inch pieces. Place carrots and shallots in a large baking sheet. Drizzle with 2 tablespoons canola oil and sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Bake for about 25 to 30 minutes, stirring occasionally, or until vegetables are soft and begin to brown.
  3. Transfer carrot mixture to a blender; add chicken broth, ginger and cumin; blend until smooth (do it in batches). Place pureed vegetable in a medium pan; bring to a simmer over medium heat. Stir in milk, ¼ teaspoon salt and ¼ teaspoon black pepper.
  4. While roasting vegetables, place potatoes in microwave-safe bowl; add water. Cover bowl with plastic wrap; slit to vent. Microwave on high for 8 to 10 minutes until potatoes are tender. Mash potatoes. Add shrimps, green onion, Cajun seasoning, ranch seasoning, egg and ¼ cup panko breadcrumbs. Shape into 12 patties; roll in remaining breadcrumbs, pressing to adhere.
  5. Heat 1½ tablespoons oil in a non-stick skillet over medium heat. Add 6 patties to pan, cook for 3 minutes each side or until golden brown. Repeat with remaining oil and patties.
  6. Divide soup into four bowls; top each with 3 shrimp croquettes.

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