1. Peel and thinly slice young ginger across its grain
2. Peel carrots and cut into 2 cm cubes
3. Toss ginger and carrots in olive oil and a touch of salt and pepper.
4. Bake marinated ginger carrot mix in a pre-heated oven at 180ºC for 15 minutes or until carrots are soft
and lightly caramelised.
5. In a pot, bring chicken stock to a boil.
6. Blend baked ginger and carrot in a blender with chicken stock until smooth.
7. Bring soup to boil in a pot and season with salt and pepper to taste.
8. Toast curry powder in a pan until fragrant
9. Season prawns with salt and pepper and grill.
10. Serve soup with grilled prawns and dust with curry powder.
Recipe by Chef Clement.
