Carrot Cappuccino Soup

Name: Carrot Cappuccino Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 16 frozen shrimps (approx. 350 g ; without head and shell); 350 g Carrots; 100 g Potatoes; 150 g Onions; 1 walnut-sized piece Ginger; 4 TABLESPOONS Oil; 2 TEASPOONS Curry Powder; 1,25 l Vegetable broth; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 2 stems Thyme; 200 ml Milk; 20 g Pistachio kernels; 4 wooden skewers

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

16 frozen shrimps (approx. 350 g ; without head and shell)
350 g Carrots
100 g Potatoes
150 g Onions
1 walnut-sized piece Ginger
4 TABLESPOONS Oil
2 TEASPOONS Curry Powder
1,25 l Vegetable broth
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
2 stems Thyme
200 ml Milk
20 g Pistachio kernels
4 wooden skewers

Directions

1
Place the shrimps in a sieve and defrost at room temperature. Peel, wash and dice the carrots and potatoes. Peel and chop the onions. Peel and finely dice the ginger.
2
Heat 2 tablespoons of oil in a saucepan. Brown onions, ginger, potatoes and carrots in it. Sprinkle with curry and sauté. Deglaze with stock and vinegar, bring to the boil and simmer for about 25 minutes. Season with salt, pepper and sugar.
3
Wash the thyme and shake dry. Pluck the leaves from the stems, except for a little to garnish. Wash thawed shrimps, dab dry and possibly remove the intestines. Put 4 prawns on each skewer. Heat 2 tablespoons of oil in a frying pan. Fry the shrimp skewers in the oil for 2-3 minutes. Season with salt and pepper. Sprinkle with thyme leaves.
4
Take the soup from the stove and puree it. Season to taste with salt and pepper. Warm the milk and foam it up with a blender (or whisk). Chop the pistachios. Arrange the soup and one prawn skewer each. Put some milk foam on the soup and sprinkle with chopped pistachios. With the rest of the thyme garnish