Summary

Ingredients

• 300 g carrot (s)
• 100 g celeriac
• 1 red pepper (s)
• 2 large tomato (s)
• 1 leek stick (s)
• 1 medium onion (s)
• 3 clove (s) garlic
• 0.5 ½ chilli pepper (s), medium hot
• 1 small Can / s tomatoes, lumpy, approx. 400 g
• 1 can coconut milk, approx. 400 ml
• 300 g lentils, red
• 1 liter water
• 1 tablespoon vegetable stock
• salt and pepper
• 1 teaspoon, heaped turmeric
• 1 teaspoon cumin
• 1 teaspoon, heaped sugar
• Chilli flakes
• 2 tablespoon oil, neutral
• 20 shrimp (s)

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Instructions

1. Cut the carrots, celery, peppers and tomatoes into small cubes. Halve the leek stick and cut into rings. Chop the onion into small cubes. Chop the chilli pepper and garlic into small pieces.
2. Heat some oil in a saucepan. First fry the onion, then add the chilli, garlic and leek and fry briefly. Add the carrots, celery and paprika and stir for a few minutes. Add canned tomatoes, coconut milk and tomato pieces. Add the spices and lentils, bring to the boil briefly and then fill up with water and stock. Cook for about 30 minutes at a low temperature.
3. Cut the prawns into smaller pieces and fry them briefly in oil in a pan.
4. Pour the soup into bowls and add the prawns.