Curry cream soup with shrimp with Pineapple curry sauce Tamaki

Cooking method:

1. Peel the potatoes, carrots and onions. Rinse and coarsely chop.
2. Prepare beef broth. Boil water in a saucepan. Pour Tamaki Beef broth dry mixture into boiling water, add bay leaf and spices (salt, black pepper, turmeric). Stir.
3. Add potatoes to the broth. Cook for 15 minutes.
4. Fry onions and carrots in suflower oil until golden brown in a frying pan. Add butter 3 minutes before cooking.
5. Add the fried onions and carrots to the broth and cook for 15 minutes. Then pour in 180g of cream, bring to a boil and turn off the heat. Remove the bay leaf.
6. Pour the contents of the pan into a blender, add Pineapple curry sauce Tamaki and blend until smooth.
7. Remove the shell and intestinal veins from the shrimp and fry them for 30 seconds on each side.
8. Pour the soup into bowls. Pour the remaining cream in a circle, place shrimp in the center and garnish with cilantro.