Carrot-ginger soup with prawns

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
4 8
Flavoured with fresh ginger "very british" and crowned by a slightly tipsy icing on the cake
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 8
  • 1 Onion
  • 2 Garlic cloves
  • 600 g Carrots
  • 100 g Celeriac
  • 1 piece (approx. 5 cm) Ginger
  • 3 TABLESPOONS Oil
  • 100 ml Orange juice
  • 4 TSP Vegetable broth (instant)
  • 16 shrimps ready to cook (without head and shell; approx. 350 g)
  • 7-10 Tbsp salt and pepper
  • 200 g Whipped cream
  • 2-3 TABLESPOONS Gin
  • 5 Stem/s Chervil
  • 8 wooden skewers

Directions

  1. 1

    For the soup, peel onion and garlic and dice finely. Peel, wash and roughly dice the carrots and celery. Peel ginger and grate finely.

  2. 2

    Heat 2 tablespoons of oil in a large pot. Sauté the onion, garlic, carrots and celery for about 3 minutes. Deglaze with 750 ml water and orange juice, bring to the boil and stir in broth. Cover and simmer for about 20 minutes.

  3. 3

    For the skewers, rinse the prawns and dab dry. Put 2 prawns on each wooden skewer to form a heart. Heat 1 tablespoon of oil in a frying pan. Fry the prawns for 1-2 minutes on each side. Season with salt and pepper. Take them out.

  4. 4

    Whip cream until semi-stiff, add gin. Wash the chervil and pluck the leaves from the stems. Finely puree the soup. Season to taste with salt and pepper and pour into pre-heated soup bowls. Decorate with 1 blob of gin cream and chervil. Serve with 1 prawn skewer each.

Nutrition Facts

KCAL
200 kcal
CARBS
12 g
FATS
10 g
PROTEINS
11 g