-
1
Preheat oven to 425F.
-
2
Cut large baby carrots into 1-inch pieces.
-
3
Place carrots and shallots in a large baking sheet.
-
4
Drizzle with 2 tablespoons canola oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
-
5
Bake for about 25 to 30 minutes, stirring occasionally, or until vegetables are soft and begin to brown.
-
6
Transfer carrot mixture to a blender; add chicken broth, ginger and cumin; blend until smooth (do it in batches).
-
7
Place pureed vegetable in a medium pan; bring to a simmer over medium heat.
-
8
Stir in milk, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
-
9
While roasting vegetables, place potatoes in microwave-safe bowl; add water.
-
10
Cover bowl with plastic wrap; slit to vent.
-
11
Microwave on high for 8 to 10 minutes until potatoes are tender.
-
12
Mash potatoes.
-
13
Add shrimps, green onion, Cajun seasoning, ranch seasoning, egg and 1/4 cup panko breadcrumbs.
-
14
Shape into 12 patties; roll in remaining breadcrumbs, pressing to adhere.
-
15
Heat 1 1/2 tablespoons oil in a non-stick skillet over medium heat.
-
16
Add 6 patties to pan, cook for 3 minutes each side or until golden brown.
-
17
Repeat with remaining oil and patties.
-
18
Divide soup into four bowls; top each with 3 shrimp croquettes.
