Carrot Creamy Soup

It’s good to have a plate of warm soup on cold winter days. Did you know that for a long time, soup was a dish for poor people only? The aristocracy was contemptuous of that liquid food and preferred to gorge themselves on meat.

In the 10^th century, the Persian scholar Avicenna, one of the most significant physicians, who was born in Bukhara (Uzbekistan) and worked in Isfahan (Iran) for several years – by the way, both cities are amazing and you can read a post about Bukhara on our blog as well – praised the soup and recommended it against a cold. Some years later, the Jewish physician Moses ben Maimonides used to prescribe a soup against haemorrhoids as well and even for the revival of one’s sense of humour! 🙂

So I would like to introduce an excellent creamy soup to you hoping it will not only warm you but also brighten up your mood!

CARROT CREAMY SOUP WITH SHRIMPS

We need:

400 g carrots plus one carrot extra

200 g potatoes

50 g leek

1 small onion

1 clove of garlic

30 g butter

1,2 l vegetable bouillon

200 ml cream

2-3 tbsp lemon juice

200 g shrimps

olive oil

cress

salt, pepper

Method:

Put one carrot aside. Slice the rest of the carrots, leek and potatoes, cut up onion and garlic small. Melt butter in a pot, add onion and garlic and stew it a little. Add the cut vegetables and stew for 10 minutes mixing it repeatedly. Pour bouillon over the vegetables and cook for 20 minutes. After adding cream cook for 5 more minutes. Afterwards, mix the soup, flavour with salt, pepper and lemon juice. Roast shrimps in olive oil. Serve the soup on plates decorated with shrimps, cress and black pepper.

And what to do with the leftover carrot? Just put it into the face of a snowman in place of a nose! 🙂

Text: © Copyright Ingrid, Travelpotpourri
Fotos: © Copyright Ingrid, Travelpotpourri