Curry carrot cream soup with shrimps

Ingredients for 3 servings:

• 1 tsp olive oil
• ½ onion(s) or 1 shallot(s)
• 5 cm leek
• 1 tbsp curry powder
• 6 large carrots
• 2 small potatoes
• 500 ml vegetable stock
• 100 g shrimp, fresh or frozen
• Parsley
• 1 pinch of salt
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the onion and leek and sauté in olive oil. Meanwhile, peel and dice the carrots and potatoes. Generously coat the onion and leek with curry powder and stir through. Add the carrots and potatoes and sauté briefly. Season with salt and a little sugar, then deglaze with stock so that the vegetables are just covered. Simmer for 15-20 minutes. Remove the soup from the heat and puree. Stir in the thawed shrimp and finely chopped parsley and let stand for 5 minutes. Serve with baguette or naan. Variation: Use pumpkin instead of carrots, or bacon strips instead of shrimp.