Kardea's Okra Soup with Shrimp

subheading: Shrimp Broth:

2 cups medium shrimp, peeled and deveined, shrimp reserved for the okra soup, shells cleaned in cold water and reserved for the shrimp broth

1 cup large-chopped carrot

1 cup large-chopped celery

1 cup large-chopped onion

1 tablespoon unsalted butter

1 ½ teaspoons kosher salt

1 bay leaf

subheading: Okra Soup:

2 tablespoons olive oil

2 garlic cloves, minced

1 large onion, chopped

1 medium green bell pepper, chopped

2 tablespoons unsalted butter

2 cups fresh or thawed frozen corn

2 cups thawed frozen lima beans

1 cup diced fresh Roma tomatoes

One 28-ounce can diced tomatoes

Kosher salt and freshly ground black pepper

2 ½ cups sliced fresh or thawed frozen okra

1 teaspoon ground ginger

Juice of ½ lemon

Steamed rice, for serving, optional

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