Carrot-ginger soup with North Sea prawns

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
3.3 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 800 g Carrots
  • 1 Onion
  • 80 g Ginger Tuber
  • 1 TABLESPOON Butter
  • 1 heaped Tsp curry powder
  • 1 l Vegetable broth
  • 1/4 collar Chives
  • 100 g North Sea crab meat
  • 150 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Peel, wash and cut the carrots into large pieces. Peel onion and ginger and chop finely. Melt butter in a pot. Sauté onion in it, dust with curry. Add carrot pieces, also fry. Add ginger and pour broth, bring to the boil and cook for about 15 minutes.

  2. 2

    Wash the chives, shake dry and cut into coarse rolls, except for a few tips. Wash the crab meat and dab dry. Puree the soup, add cream and puree again briefly. Add the crab meat. Season to taste with salt and pepper. Arrange the soup in bowls. Garnish with chive rolls and chive tips

Nutrition Facts

KCAL
240 kcal
CARBS
14 g
FATS
15 g
PROTEINS
8 g