Carrot-ginger soup with North Sea prawns

Name: Carrot-ginger soup with North Sea prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Carrots; 1 Onion; 80 g Ginger Tuber; 1 TABLESPOON Butter; 1 heaped Tsp curry powder; 1 l Vegetable broth; 1/4 collar Chives; 100 g North Sea crab meat; 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Carrots
1 Onion
80 g Ginger Tuber
1 TABLESPOON Butter
1 heaped Tsp curry powder
1 l Vegetable broth
1/4 collar Chives
100 g North Sea crab meat
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel, wash and cut the carrots into large pieces. Peel onion and ginger and chop finely. Melt butter in a pot. Sauté onion in it, dust with curry. Add carrot pieces, also fry. Add ginger and pour broth, bring to the boil and cook for about 15 minutes.
2
Wash the chives, shake dry and cut into coarse rolls, except for a few tips. Wash the crab meat and dab dry. Puree the soup, add cream and puree again briefly. Add the crab meat. Season to taste with salt and pepper. Arrange the soup in bowls. Garnish with chive rolls and chive tips