Roasted Red Pepper Soup with Shrimp

1 red pepper

1 yellow pepper

1 orange pepper

1 hot green pepper of your choice

5 tomatoes skinned and seeded

3 small carrots diced
1 leek diced
juice of one lime
1/2 white onion diced
3 tablespoons of olive oil
2 cloves of garlic minced
1/2 teaspoon of
 Sweet Spanish Smoked Paprika by La Tienda
1/2 teaspoon whole fennel seeds
1/2 teaspoon ground coriander
kosher salt and pepper to taste
2 celery stocks diced
1 quart or so of white stock
To garnish: parsley, sour dough croutons and cooked fresh shrimp

Start by roasting your peppers. In addition, you will peel and seed the tomatoes. The hot pepper is  roasted and seeded too. To peel and seed  tomatoes you drop them into boiling water for a couple of minutes. Chop the tomatoes and peppers into rough chunks. Set them aside.

Next you will saute the carrots, onions, celery, and leek. After the vegetables have a little color, add in the garlic and dry spices. Saute a couple of minutes. Then add in your tomatoes, peppers and stock. Cover and bring to a boil. Then reduce the heat and simmer for 8 to 10 minutes. You will then process the soup in a blender.

Add in the lime juice and check for seasoning.
To garnish add chopped parsley, sour dough croutons and cooked shrimp.

This soup can be served cold.

Suggested serving bowlsLe Souk Ceramique 5-Inch Set of 4 Soup/Cereal Bowls, Honey Design