Tomato soup with shrimp

Ingredients:

• 500 g large shrimp, peeled, shells reserved for broth
• 8 cups of fish broth
• 2 tbsp. l. olive oil
• 1 small onion, diced
• 1 carrot, cut into cubes
• 2 stalks celery, diced
• 1 sweet pepper, diced
• 1 tomato, peeled, seeded and diced
• 4 dried chile de arbol peppers, coarsely chopped
• 2 tbsp tomato paste
• 1 tbsp Mexican dried shrimp powder (optional)
• Lime wedges, for serving (optional)

Preparation:

1. Pour the fish broth into a large saucepan, add the shrimp shells, and bring to a boil. Reduce the heat and simmer for 20 minutes, skimming off any foam. Strain the broth and return it to the stovetop to keep warm.
2. Meanwhile, heat the olive oil in a skillet. Add the onion and cook until softened, about 5 minutes. Add the carrots, celery, and bell pepper and cook until softened, about 7 minutes. Add the tomato and chile de árbol peppers and cook for another 5 minutes. Stir in the tomato paste and dried shrimp powder and cook for 3 minutes.
3. Add the sautéed vegetables to the broth and simmer over low heat for 1 hour 30 minutes. Once done, add the shrimp and turn off the heat, letting it sit for 3-5 minutes. Serve the tomato soup with lime wedges.