- ½ kg potatoes (chopped)
- 750 g carrots (chopped)
- 1 leek (chopped)
- 3 garlic lobes
- 5 cm of ginger
- 2 chilli peppers
- 1½ teaspoons of curry spices
- 150 ml of white wine
- 600ml of stock
- 3 tablespoons of soy sauce
- 2½ tablespoons of honey
- 150 ml coconut milk
- Herb mix spices
- Olive Oil
- Prawns (as many as you want)
- Garlic (to taste)
- Dill (to taste)
- Chilli infused honey (to taste)
Blend together garlic, ginger and chilly peppers.
For about 5 minutes cook potatoes, carrots and leek and afterwards add the blended garlic, ginger, chilli peppers.
Also add curry spices and wine.
Boil for around 5 minutes.
Add stock, honey, soy source and herb mix spices.
Boil everything until the carrots and potatoes are soft and then take it off the flame and let it to cool down.
Chop the garlic in a pan, add prawns and dill and cook it in the butter.
Just at the end add chilly honey.
Blend together the soup and add the coconut milk. Stir it nicely.
Serve the soup on a plate adding the prawns on the top.