Directions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and diced jalapeños, cooking for an additional 2-3 minutes until fragrant.
Sprinkle in the ground cumin and smoked paprika, mixing well to combine. Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes.
Add the shrimp to the pot and cook until they turn pink and opaque, approximately 3-5 minutes. Reduce the heat to low and stir in the heavy cream, allowing the soup to warm through. Season with salt and pepper according to your taste.
Ladle the soup into bowls, garnishing with fresh cilantro and serving with lime wedges on the side.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4 servings
