Summary

Ingredients

• 1 teaspoon olive oil
• 0.5 ½ onion (s) or 1 shallot (s)
• 5 cm leek
• 1 tablespoon curry powder
• 6 large carrot (s)
• 2 small potatoes
• 500 ml vegetable stock
• 100 g shrimp, fresh or frozen
• parsley
• 1 pinch (s) salt
• sugar

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Instructions

1. Dice the onion and leek and sauté in olive oil. In the meantime, peel and dice the carrots and potatoes. Dust the onion and leek generously with curry and stir. Add the carrots and potatoes and sauté briefly. Season with salt and a little sugar, then deglaze with the stock so that the vegetables are just covered. Simmer for 15-20 minutes.
2. Remove the soup from the stove and puree. Mix in the defrosted shrimp and finely chopped parsley and let stand for 5 minutes. Serve with baguette or nan.
3. Variation: pumpkin instead of carrots or strips of bacon instead of shrimp.