Creamy Carrot & Cauliflower Ginger Soup with Blackened Shrimp

Name: Creamy Carrot & Cauliflower Ginger Soup with Blackened Shrimp
Ingredients: 20 jumbo shrimp, peeled and deveined; 6 C cauliflower in large broken pieces; 2 ¾ C diced carrots; 1 can Northern White Beans drained and rinsed; 2 T grated fresh ginger and one ½” whole piece peeled; Zest of one large lemon; 3 t fresh squeezed lemon juice; 3 large cloves garlic sliced (immersed in 2 t olive oil); ¼ C heavy cream; ¾ C diced sweet yellow onion; 1 Knorr Vegetable Bouillon cube dissolved in 3 C boiling water; 3 T oil + 2 T to toss shrimp; ½ t dried sage; 8 fresh sage leaves; 2 T salted butter; 3 T finely chopped fresh Italian parsley; Salt and pepper to taste. I will advise amounts as you read directions.; 1 t smoked paprika; ½ t cayenned powder; ¼ t dried thyme powder; 1 t ground coriander; ¼ t garlic salt; ½ t white pepper; zest of the lemon; ½ t kosher salt

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