Carrot Coriander Cappuccino with Lemongrass Prawns

For the carrot-coriander cappuccino with lemongrass shrimp, first cut the carrots, onion and garlic into approx. 2 x 2 cm cubes, sauté with the crushed coriander seeds in a pot with a little olive oil until colorless. Pour in vegetable soup and cream. Add bay leaf and simmer for about 10-15 minutes until carrots are soft.

Remove bay leaf, finely puree soup with a hand blender and season to taste with lemon juice and zest, salt and pepper.

Trim the ends off the lemongrass, carefully loosen 3-4 layers from the lemongrass, roll up and skewer 1-2 shrimp with each. Fry in a heated pan with a little olive oil as well as 1-2 crushed garlic cloves on both sides for about 1 minute.

Heat the milk and froth it (e.g. with a hand blender).

Pour soup into plates, garnish with milk foam and place lemongrass-shrimp skewers on top. Serve carrot-coriander cappuccino with lemongrass shrimp.

Preparation Tip:

Serve carrot-cilantro cappuccino with lemongrass shrimp sprinkled with fresh cilantro greens, if desired.

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