Orange carrot soup with ginger and shrimp skewers

Ingredients for 4 servings:

• 500 g carrot(s)
• 250 g potatoes, floury
• 1 onion(s)
• 2 tbsp oil
• 100 ml orange juice
• 750 ml vegetable stock
• 20 g ginger root
• 100 g crème fraîche
• 1 bunch of flat-leaf parsley
• Salt
• nutmeg
• Shrimp(s), frozen, 4 skewers

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

also as a starter

Peel the carrots and potatoes and dice them. Peel and dice the onions. Peel the ginger and grate it very finely. Sauté the onions in a soup pot in hot oil until translucent. Add the carrots, potatoes, and ginger and sauté briefly. Add the vegetable stock and orange juice and bring everything to a boil. Simmer the soup over low heat for about 15 minutes. Once the potatoes and carrots are tender, puree the soup until smooth. Fry the shrimp skewers in a pan on both sides. Just before serving, stir the crème fraîche into the soup and season with salt, pepper, and nutmeg. If you like, you can add a little chili for extra spice. Rinse the parsley, shake it dry, and chop it finely. Add the parsley to taste and place the fried shrimp skewers across the soup bowl.