- Peel and devein the shrimps; chop the fennel bulb and carrot. Take a large saucepan; heat the oil in it and then cook carrots, onion and fennel in it for about 8 minutes. Then add the tomatoes paste, stir.
- Now put the tomatoes, shrimps, clam juice and 1.5 cups of water in the pan together with the seasoning. Simmer for 2 minutes or until the shrimps are opaque.
- Scatter over the fennel fronds and serve 'Shrimp Vegetable Soup Recipe' hot.