Orange and Carrot Soup with Ginger and Prawn Skewer

Summary

Ingredients

• 500 g carrot (s)
• 250 g potato (s), floury cookin
• 1 onion (s)
• 2 tablespoons oil
• 100 ml orange juice
• 750 ml vegetable stock
• 20 g iner root
• 100 g crème fraîche
• 1 bunch parsley, smooth
• salt
• nutmeg
• Shrimp (s), frozen, 4 skewers

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Instructions

1. Peel the carrots and potatoes and cut into cubes. Peel and dice the onions. Peel the ginger and grate it very finely.
2. Steam the onions in a stock pot in hot oil until translucent. Add the carrots, potatoes and ginger and sauté briefly. Add the vegetable stock and the orange juice and bring everything to the boil briefly.
3. Let the soup simmer over low heat for about 15 minutes. When the potatoes and carrots are done, finely puree the finished soup.
4. Fry the prawn skewers in a pan on both sides.
5. Just before serving, stir the creme fraiche into the soup and season with salt, pepper and nutmeg. If you like, you can also sharpen it with a little chilli. Rinse the parsley, shake dry and chop finely. Add the parsley to taste and place the fried prawn skewer across the soup bowl.