Spicy pepper soup

Ingredients for 4 servings:

• 2 bell peppers, yellow
• 1 bunch of spring onions
• 1 can coconut milk, 400 ml
• 400 ml vegetable stock
• 1 piece(s) ginger
• 1 tsp curry paste, green
• 100 ml cream
• 100 ml crème fraîche
• 1 tbsp butter
• 1 tbsp tomato paste
• salt and pepper
• 1 tbsp sugar
• 12 shrimp(s), fried
• 1 tsp curry powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Finely chop the spring onions, reserving the green parts for later. Sauté the white parts in butter, then add the roughly chopped bell peppers, then briefly roast the ginger, curry paste, curry powder, sugar, and tomato paste. Pour in the coconut milk and vegetable stock and bring to a boil. Season with salt and pepper, and simmer for about 10-15 minutes. Purée the soup and stir in the cream and crème fraîche. Serve on plates with the remaining spring onions and the fried shrimp.