Curry soup with vegetables and prawns
Recipe for a creamy curry soup with vegetables and prawns.
Servings 4 people
Calories 377kcal
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
Instructions
- 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
Calories: 377kcal | Carbohydrates: 20g | Protein: 22g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 191mg | Sodium: 1175mg | Potassium: 932mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9302IU | Vitamin C: 13mg | Calcium: 182mg | Iron: 3mg