This classic curry soup with prawns is both rich and creamy, with a wonderful combination of carrots, celeriac and curry.
The soup is blended until silky smooth, which gives a lovely balance between richness and freshness.
It is topped with juicy prawns marinated in lemon, salt and pepper, which make a bright contrast to the creamy base.
Serve the curry soup with a spoonful of ice-cold crème fraîche, the marinated prawns and a few fresh herbs – the perfect finishing touch for a cosy dinner, or in smaller portions as a starter for a larger menu. A flavourful, simple dish that always impresses.
Curry soup with vegetables and prawns
Recipe for a creamy curry soup with vegetables and prawns.
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Ingredients
- 1 onion, finely chopped
- 3 cloves garlic, sliced
- 200 g carrots, cut into small dice
- 350 g celeriac, cut into small dice
- 2 tbsp curry powder
- 2 tsp ground turmeric
- 1 l stock – chicken or vegetable
- 250 ml cream
- Salt and freshly ground pepper
- Oil
To serve
- 6-700 g shell-on prawns
- or
- 300 g peeled prawns
- Lemon
- Crème fraîche
- Chopped parsley or other fresh herbs
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Method
- Heat a splash of oil in a saucepan and fry the onion, garlic, carrots and celeriac for 4-5 minutes, or until the onion is translucent.
- Add the curry powder and turmeric and cook for about a minute, then pour in the stock and the cream. Season with a little salt and freshly ground pepper.
- Let the soup simmer gently until the carrots and celeriac are completely tender. About 15-20 minutes – depending on the size of the pieces.
- Meanwhile, peel and clean the prawns, drizzle with lemon juice and season with salt and freshly ground pepper.
- Blend the soup until smooth, season to taste with salt and freshly ground pepper, and divide between 4 bowls.
- Top with crème fraîche, prawns and a sprinkling of herbs. Serve immediately.
Nutrition
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Hej Jens
Det er jeg virkelig glad for at høre – tusind tak 🙂
Warm wishes, Dianna
Kan suppen fryses?
Hejsa
Ja det kan den sagtens 🙂
Warm wishes, Dianna