Carrot and crab soup

Ingredients for 4 servings:

• 125 g crab meat (crayfish), fresh or frozen
• 1 m.-sized onion(s)
• 20 g ginger, whole
• 500 g carrot(s)
• 2 potatoes, approx. 150 g
• 2 tbsp butter
• 1 tsp curry
• 750 ml water
• 2 tsp vegetable broth
• 150 g crème fraîche
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Thaw the crab meat. Peel the onion and ginger, dice the onion, and chop the ginger. Peel, wash, and finely chop the carrots and potatoes. Sauté the onions, ginger, carrots, and potatoes in the hot butter. Briefly sauté the curry, then season with salt and pepper. Deglaze with the water, bring to a boil, and add the stock. Cover and simmer for about 20 minutes. Purée the soup finely. Stir in all but 2 tablespoons of the crème fraîche and season to taste. Heat the crab meat in the soup. Serve with the remaining crème fraîche.