Peel carrots, apples and onion. Core the apples. Chop vegetables and apples and fry in hot oil. Pour on stock, season with salt and pepper and cook for about 20 minutes. Puree with the cutting stick of the hand mixer. Season if necessary.
Whip cream until semi-solid. Rinse shrimps cold and dab dry. Wash the dill, dab dry and chop. Divide the soup between four soup plates. Spread a dollop of cream, two prawns and dill on each plate.