Pureed carrot soup

Name: Pureed carrot soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg Carrots; 2 Apples; 1 Onion; 2 TABLESPOONS Oil; 1 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Whipped cream; 8 cooked prawns; 1/2 bunch Dill

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg Carrots
2 Apples
1 Onion
2 TABLESPOONS Oil
1 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Whipped cream
8 cooked prawns
1/2 bunch Dill

Directions

1
Peel carrots, apples and onion. Core the apples. Chop vegetables and apples and fry in hot oil. Pour on stock, season with salt and pepper and cook for about 20 minutes. Puree with the cutting stick of the hand mixer. Season if necessary.
2
Whip cream until semi-solid. Rinse shrimps cold and dab dry. Wash the dill, dab dry and chop. Divide the soup between four soup plates. Spread a dollop of cream, two prawns and dill on each plate.