Lime and coconut soup with shrimp

Ingredients for 4 servings:

• 1 stalk(s) cinnamon
• 6 cloves
• Cardamom, 6 capsules
• 2 onions, finely chopped
• 2 medium-sized potatoes, floury, finely diced
• 2 tbsp clarified butter
• ½ tsp turmeric
• 1 liter vegetable broth
• 400 ml coconut milk
• 2 limes
• 200 g prawns, peeled, cooked
• salt and pepper
• e.g. coriander leaves, fresh

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

A favorite soup from India…

Roughly crush the cinnamon stick, cardamom pods, and cloves in a mortar and pestle and place them in a tea infuser. Melt the clarified butter in a saucepan and sauté the onions until translucent. Add the diced potatoes, sprinkle with turmeric, and fry briefly. Deglaze with vegetable stock and coconut milk. Suspend the tea infuser, cover, and simmer the soup over low heat for about 20 minutes. Wash the limes, trim a piece of the zest, chop very finely, and set aside. Juice the limes. Remove the tea infuser and puree the soup with a hand blender. Season with lime juice, salt, and pepper. Add the prawns and let it warm through. Serve the soup garnished with some fresh coriander leaves, if desired, and the lime zest.