Peel and chop onions and carrots. Heat the fat. Sauté onions and carrots. Fry the tomato puree as well. Season with salt, cayenne pepper and bay leaf. Deglaze with 200 ml water and cook for about 15 minutes. In the meantime clean, wash and quarter the tomatoes.
Add vegetables to the pre-cooked vegetables, simmer for another 30 minutes. Remove the bay leaf. Puree the soup with the cutting stick and pass it through a fine sieve. Season soup with salt, pepper, cognac and lemon juice. Whip the cream briefly. Arrange the soup with a dollop of cream in plates. Serve garnished with shrimps and dill