This delicious carrot soup is perfect as an appetizer or as lunch snack. Once you try that, you’ll make that soup over and over again.
Ingredients for 4 persons
- 200 g frozen organic prawns
- 500 g organic carrots
- 2 organic onions
- 1 organic garlic clove
- 20 g ginger bulb
- 4 tbsp organic virgin olive oil
- 900 ml vegetable broth
- 2 stem(s) of coriander
- 1 red chilli pepper
- 2 spring onions
- 50 g whipped cream
- salt
- pepper
Directions
- Place shrimps in a sieve and defrost at room temperature. Peel and chop the carrots. Peel and dice the onions and garlic. Peel the ginger and cut into fine slices. Heat 2 tablespoons of oil in a pot. Brown the onions, ginger and garlic. Add the carrots and sauté for about 8 minutes while turning. Deglaze with the broth and simmer for approx. 20 minutes.
- Wash the coriander, shake dry and pluck the leaves from the stems. Wash and clean the chilli and cut into fine rings. Clean and wash the spring onions and cut them into rings. Rinse the shrimps and pat dry. Heat 2 tbsp oil in a pan. Fry the prawns in it for about 4 minutes while turning, season with salt and pepper. Remove and drain on kitchen paper.
- Puree the carrots finely. Stir in the cream and season to taste with salt and pepper. Pour the soup into 4 bowls. Spread prawns, spring onions and chilli on top. Decorate with coriander.
Preparation time 40 minutes Nutrition facts:
Calories 220
Carbohydrates 10 g
Fat 15 g
Protein 10 g
Recipe by rewe.de
Photo by Nadianb
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