Curry soup with shrimp

Ingredients for 6 servings:

• 1 m.-sized onion(s)
• 4 m.-sized carrot(s)
• 1 stalk(s) leek
• 1 large bell pepper(s)
• 1 large zucchini
• ½ lemon(s)
• 400 ml coconut milk
• 1 ½ liters vegetable broth
• 200 g shrimp(s)
• some sesame oil

Instructions

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

Finely dice the garlic and onions and sauté in a pot, preferably with sesame oil. Now finely dice the carrots and leek and sauté with the garlic and onions. Season the vegetables with a little chili, depending on how spicy you like it. Deglaze everything with the vegetable stock. Season with chili, curry, turmeric, and salt. Season to taste and bring to a boil. Now puree everything. Add the coconut milk. The soup should no longer be boiling. Season again and adjust seasoning if necessary. Finely dice the bell peppers and zucchini and sauté in a little sesame oil. Any other vegetables can be used as garnishes or omitted. Now add the sautéed vegetables to the soup. Briefly fry the shrimp until they are slightly pink and add them to the soup. Do not overcook, or they will become rubbery.