Recipe: Summer carrot soup with crispy vegetables & ginger shrimps

This refreshing summer soup is a true celebration of textures and flavors. Designed for warm days, it combines the velvety sweetness of carrots with the bold spice of ginger, all elevated by a crunchy vegetable garnish and juicy shrimp. It’s an elegant yet nourishing starter that proves a soup can be just as delightful when served cold as it is when hot.

The base of the soup is a rich and creamy carrot purée, created by simmering carrots with onion, garlic, and fresh ginger. Once blended, a touch of cream (or coconut milk for a vegan alternative) gives it a silky texture and delicate flavor. The soup is then chilled, allowing its flavors to deepen and its refreshing qualities to fully emerge.

What truly sets this recipe apart is the contrast it provides. A garnish of crispy vegetables—fine green beans, sugar snap peas, and thinly sliced carrots—are blanched to maintain their vibrant color and satisfying crunch, then immediately plunged into an ice bath. These vegetables, arranged in the center of the bowl, provide a pleasant freshness and bite with every spoonful.

Design of the plate

The centerpiece of this composition is undoubtedly the ginger shrimp. Sautéed quickly with soy sauce and grated ginger, their umami and slightly spicy taste perfectly complements the soup’s sweetness.

The final plating transforms this dish into a work of art: the chilled soup serves as a backdrop for the bright colors of the vegetables and the pink of the shrimp, all garnished with fresh cilantro for a final herbaceous note. The result is a symphony of textures and flavors that makes this soup far more than just a simple starter.