Tuesday, May 30, 2017

Gulrótarsúpa með fiski og krabbar

Carrot soup with fish and shrimps


2 Tbsp olive oil
1 onion
1 tsp curry powder
3 cloves of garlic
5 cm ginger root
500 g carrots
1 l vegetable stock

400 g white fish fillet
100 g shrimps
salt and pepper 
some fresh koriander


Heat up olive oil in a large pot at medium heat. Chop the onion, the garlic and the ginger and add them to the oil. Sprincle with curry powder and sauté them shortly.

Peal carrots and cut into rough pieces.

Add carrots and vegetable stock into the pot and let simmer at low heat for about half an hour.

Then remove it from the heat and puree everything finely with a hand-held blender. Season with salt, pepper and some coriander leaves and shortly purée once again.

Wash the fish fillet and cut it into cubes. Add them to the soup and let simmer for about 5 minutes.

Finally add the shrimps. Serve the soup in bowls, each decorated with a blob of cream and some fresh koriander.

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