Indian lentil soup with shrimp

Ingredients for 4 servings:

• 250 g lentils, yellow
• 200 g shrimp(s)
• 1 onion(s)
• 2 carrots
• 150 ml coconut milk
• 650 ml vegetable stock
• 1 bunch of coriander
• 2 cm turmeric, fresh
• 3 cm ginger, fresh
• 1 tsp curry
• 2 pinches of cumin powder
• some salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Thaw the prawns, rinse, and pat dry. Peel and finely dice the onion. Peel, wash, and finely dice the carrots. Peel and roughly slice the ginger. Peel and roughly slice the turmeric. Wash, shake dry, and roughly chop the coriander. Bring the vegetable stock to a boil. Add the ginger, turmeric, onion, lentils, and carrots and simmer over low heat for about 10 minutes. Now remove the ginger and turmeric from the pot. Add half of the coriander and season with pepper, salt, curry powder, and cumin. Pour in the coconut milk. Add the prawns and simmer gently for 5 minutes. Serve hot, garnished with the remaining coriander.