Gulrótarsúpa með fiski og krabbar

Carrot soup with fish and crabs

Ingredients

2 Tbsp olive oil
1 finely chopped onion
1 tsp curry powder
3 minced garlic cloves
5 cm fresh ginger
500g Carrots
1 l vegetable broth
400 g white fish fillet
100 g crabs
1 pinch and pepper
some fresh coriander


Preparation

Heat the olive oil in a large pot over medium heat, then add the chopped onions, garlic and freshly grated ginger, sprinkle with the curry powder and fry briefly.

Peel the carrots and cut them into coarse pieces.

Add the carrots and vegetable stock to the fried onions in the pot and simmer over medium heat for about half an hour.

Remove the pot from the heat and puree everything finely with a hand blender. Then season with salt and pepper and a few coriander leaves and puree briefly again.

Wash the fish fillet, cut it into small pieces and dice it and then simmer the pieces in the finished soup for about 5 minutes.

Add the shrimps and serve the soup with a whip of cream and some fresh coriander on the plates or soup bowls and serve immediately.

[Translated from here.]