Summary

Ingredients

• 500 g carrot (s)
• 1 onion (s)
• 1 piece (s) ginger (the size a thumb)
• 0.5 ½ tonka bean (s)
• 750 ml vegetable broth or chicken broth
• 2 tablespoon butter
• 1 orange (s), the juice it
• 12 prawns, raw, possibly more
• some lemon peel, untreated, grated
• 100 g crème fraîche
• 1 tablespoon coriander greens, freshly chopped
• some olive oil
• possibly curry powder
• possibly sugar
• salt and pepper

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Instructions

1. Clean the carrots, ginger, chilli pepper and onion and cut into large cubes. Sweat the cubes with the butter for about 10 minutes at low heat (do not fry), then add the stock, the orange juice and the lemon zest and simmer for about 20 minutes.
2. Then puree the soup (if necessary pass through a sieve) and season with salt, pepper, the finely grated tonka bean (be careful that the taste does not become too dominant), possibly curry and a little sugar (depending on the sweetness of the carrots) should be slightly spicy. Then stir in the crème fraîche and the coriander.
3. While the soup is simmering, clean the prawns (peel and devein, if they are small, use more prawns) and place on four wooden skewers. Fry these in olive oil on both sides, not too long, just until they have turned a pink color. Then season with a little salt.
4. Serve a skewer with the soup (place on the edge of the plate). If you want, you can fry the prawns without a skewer and then add them directly to the soup.
5. Excellent as a pre-soup or also suitable for in between.