Ingredients
Directions
Brown all the vegetables and cook them until tender in vegetable stock.
Blend everything very finely and strain the soup through a fine-mesh sieve (save the pulp for the hummus)
Bring the soup to the boil and season with salt and pepper, then add the juice from the oranges a little at a time until the soup has the desired flavour. Before serving, blend in the butter with a hand blender.
Mix the oil with the fresh coriander and salt and pepper, marinate the prawns for 2 hours. Roast them over a high heat just before serving or a little before, but make sure the prawns are not completely cold.
Arrange the prawns in a deep dish, perhaps with some freshly picked coriander, serve and pour the soup over the prawns from a warm jug, inside your guests, so that the fragrance spreads around the table.
Serve some freshly baked bread with the soup.