Carrot-curry-soup with crabs

Name: Carrot-curry-soup with crabs
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 250 g Carrots; 150 g Potatoes (mainly ); 1 small onion or shallot; 10-15 g Butter or margarine; 1 TEASPOON Curry; 400 ml Vegetable broth (instant); 30 g cooked shrimps or prawns; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 15 g ripened cream; 7-10 Tbsp Chervil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

250 g Carrots
150 g Potatoes (mainly )
1 small onion or shallot
10-15 g Butter or margarine
1 TEASPOON Curry
400 ml Vegetable broth (instant)
30 g cooked shrimps or prawns
7-10 Tbsp Salt
7-10 Tbsp Pepper
15 g ripened cream
7-10 Tbsp Chervil

Directions

1
Peel and wash the carrots and potatoes and cut them into small cubes. Peel and finely dice the onion. Heat the fat in a pot and fry the onion in it. Dust with curry, steam briefly and stir in carrots and potatoes.
2
Pour in the stock, bring to the boil, cover and cook for about 15 minutes. Take out some vegetables with a skimmer and puree remaining vegetables in the stock. Warm the vegetables and shrimps in the hot soup and season with salt and pepper.
3
Serve with a dollop of sour cream. Dust with curry and serve garnished with chervil.