Tomato and carrot soup with prawns

Name: Tomato and carrot soup with prawns
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 750 g Carrots; 500 g Potatoes; 4-6 medium-sized tomatoes; 3-4 Tbsp Vegetable broth (instant); 12-16 cooked, peeled; 7-10 Tbsp Prawns; 2 TABLESPOONS oil, some lemon juice; 7-10 Tbsp salt, white pepper; 200 g Whipped cream

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

750 g Carrots
500 g Potatoes
4-6 medium-sized tomatoes
3-4 Tbsp Vegetable broth (instant)
12-16 cooked, peeled
7-10 Tbsp Prawns
2 TABLESPOONS oil, some lemon juice
7-10 Tbsp salt, white pepper
200 g Whipped cream

Directions

1
Peel and wash the carrots and potatoes. Finely dice one third each, the rest of the carrots and potatoes are coarsely chopped. Wash and quarter the tomatoes. Core half, dice finely and put aside. Cut the rest of the tomatoes into large pieces
2
Cook the carrot and potato cubes in 1 3/4 l boiling water for about 5 minutes. Lift out, drain. Dissolve stock in hot vegetable water. Cook coarse pieces of tomatoes, potatoes and carrots for about 20 minutes.
3
Rinse the prawns, dab dry. Fry in hot oil for about 2 minutes. Season with lemon and salt. Puree the vegetables in the broth. Add cream, bring to the boil briefly. Season to taste with salt and pepper. Add shrimps and all fine vegetable cubes to the soup