Carrot and coriander soup

Ingredients for 6 servings:

• 1 tbsp olive oil
• 1 tsp, heaped coriander seeds
• 1 kg carrot(s)
• 1 large onion(s)
• 1 ¼ liters vegetable broth
• 1 tsp, heaped coriander powder
• 2 large potatoes, floury
• 125 ml cream or Cremefine
• e.g. salt and pepper
• e.g. chili flakes
• 1 tbsp olive oil
• 18 shrimp(s)
• n. B. Salt
• e.g. chili flakes
• 6 tbsp natural yogurt
• ½ bunch coriander leaves
• e.g. chili flakes
• e.g. chili threads

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

with shrimp skewer

Peel and dice the onion. Slice the peeled carrots and dice the peeled potatoes. Heat the olive oil in a large pot and roast the coriander seeds until lightly browned, then remove them. Add the diced onion and carrot slices and fry until vigorous. Deglaze with the vegetable stock. Add the coriander powder and diced potatoes, stir well, and simmer for about 25 minutes, until the potatoes are tender. Add the cream and puree with a hand blender. Season to taste with salt, pepper, and chili flakes. If the soup is too thick, simply add a little more cream or stock. Meanwhile, thread 3 prawns onto small skewers, season with salt and chili flakes to taste, and fry on both sides in a separate pan in hot olive oil. Wash the coriander leaves, pat dry, remove the stems, and chop medium-finely. Ladle the soup into bowls, garnish each with 1 tablespoon of creamy yogurt, chili flakes, and chili threads. Sprinkle with chopped coriander leaves and garnish with a shrimp skewer.