Spicy carrot soup with shrimp skewers

Ingredients for 4 servings:

• 100 g potatoes, peeled and diced
• 300 g carrot(s)
• 1 stalk(s) celery
• 1 small vegetable onion(s)
• 1 small sweet potato(s)
• 2 clove(s) garlic, chopped
• 600 ml vegetable stock
• 50 ml coconut milk
• 1 tsp, ground curry powder, hot
• 1 small chili pepper(s), dried
• 1 bunch of flat-leaf parsley
• 1 pinch of ginger
• some olive oil
• possibly crème fraîche
• salt and pepper
• 12 large prawns, 3 per person
• 1 clove(s) garlic, chopped
• 1 tsp mustard
• 1 tbsp honey
• 4 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

For the shrimp: Whisk together the mustard, honey, chopped garlic clove, and olive oil until smooth. Devein and wash the shrimp, pat dry with a kitchen towel, and add to the marinade. Let it marinate in the refrigerator for at least 30 minutes. For the soup: Sauté the vegetables (potato, sweet potato, carrots, celery, garlic, and onion) in olive oil until lightly browned. After a few minutes, add the vegetable stock and simmer for about 25 minutes, until the vegetables are tender. Crumble the dried chili pepper and stir it into the soup with the other spices and coconut milk. Purée the soup (if you don’t like thick soups, add a little more vegetable stock) and season with salt and pepper. Just before serving, thread the shrimp onto wooden skewers, sprinkle with sea salt and pepper, and fry on both sides in hot olive oil until they are a lovely pink. Serve the soup with a dollop of crème fraîche, freshly ground pepper and freshly chopped parsley. Serve the prawns either in the soup or on a skewer on a separate plate.