Carrot and ginger soup with prawns and a hint of tonka bean

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 onion(s)
• 1 piece(s) ginger (thumb-sized)
• ½ tonka bean(s)
• 750 ml vegetable broth or chicken broth
• 2 tbsp butter
• 1 orange(s), the juice
• 12 prawns, raw, possibly more
• some lemon peel, untreated, grated
• 100 g crème fraîche
• 1 tbsp coriander leaves, freshly chopped
• some olive oil
• possibly curry powder
• possibly sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Clean the carrots, ginger, chili pepper, and onion and chop into large cubes. Sauté the cubes with the butter over low heat for about 10 minutes (do not fry), then add the stock, orange juice, and lemon zest and simmer for about 20 minutes. Then purée the soup (if necessary, pass it through a sieve) and season with salt, pepper, the finely grated tonka bean (careful not to overdo the flavor), curry powder if desired, and a little sugar (depending on the sweetness of the carrots); it should be slightly spicy. Then stir in the crème fraîche and coriander. While the soup is simmering, clean the prawns (peel and devein them; use more prawns if small) and thread them onto four wooden skewers. Fry them in olive oil on both sides, not too long, just until they turn pink. Then season with a little salt. To serve, add a skewer to the soup (place it on the edge of the plate). If you prefer, you can also fry the prawns without the skewer and then add them directly to the soup. This makes an excellent starter soup or a quick snack.