1

Preheat broiler. Spray large rimmed baking sheet with olive oil nonstick spray.

2

Place tomatoes, garlic, and 1 jalapeño on prepared baking sheet. Spray vegetables lightly with olive oil nonstick spray and sprinkle tomatoes with 1/4 teaspoon salt. Broil 5 inches from heat, turning jalapeño and garlic occasionally, until vegetables are softened and lightly charred, about 15 minutes. Let cool slightly.

3

Remove peel from tomatoes and garlic. Seed jalapeño. Transfer roasted vegetables to food processor with any accumulated juices on baking sheet and puree. Set aside.

4

Heat oil in large saucepan over medium-high heat. Add onion and cook, stirring often, until softened and golden, about 5 minutes. Add chile powder, oregano, remaining 1/4 teaspoon salt, and black pepper and cook, stirring constantly, until fragrant, 30 seconds. Add stock, carrot, potato, and vegetable puree.

5

Bring to boil; reduce heat, cover, and simmer until vegetables are tender, about 15 minutes. Add shrimp and cook until shrimp are just opaque in center, about 3 minutes.

6

Remove from heat and sprinkle with cilantro and sliced jalapeño. Serve with lime wedges.

7

Serving size: (1 1/2 cups)