Mexican Shrimp Soup (Sopa De Camaron)

• 2 cups water
• 3 ounces guajillo chile peppers, seeded and deveined
• 2 quarts water, divided
• 1 tablespoon oil
• 2 large carrots, peeled and cubed
• 1 large potato, peeled and cubed
• 1/2 white onion, chopped
• 3 cloves garlic, diced
• 2 cubes chicken bouillon
• 1 sprig fresh epazote leaves
• 1 pound Gulf shrimp

1. Bring 2 cups water to a boil in a saucepan. Add guajillo chile peppers and boil until soft, about 10 minutes. Drain and transfer to a blender. Add 1/2 cup fresh water and process sauce until liquefied. Strain sauce into a bowl.
2. Heat oil in a saucepan over medium heat. Add carrots, potato, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Pour in the sauce and cook until combined, about 3 minutes more. Add remaining water and bring to a boil. Add bouillon and epazote. Simmer until vegetables are soft, 7 to 10 minutes. Stir in shrimp and cook until opaque, about 3 minutes more.

water, guajillo chile peppers, water, oil, carrots, potato, white onion, garlic, chicken bouillon, epazote, shrimp

Taken from www.allrecipes.com/recipe/262318/mexican-shrimp-soup-sopa-de-camaron/ (may not work)