Chilled Spring Carrot Soup With Prawns, Lime, & Coriander Cream

Ingredients

• 1/4 Cup extra virgin olive oil
• 1 leek, sliced 1/2 inch (white part only)
• 1 onion, sliced 1/2 inch
• 1 stalk celery, sliced 1/2 inch
• 1/2 teaspoon garlic, chopped
• 12 pieces California bunch carrots, (2 set aside and the rest thinly sliced 1/4 inch)
• 2 quarts vegetable stock
• 1 sachet (1/2 tsp each coriander, fennel, peppercorns, parsley, thyme)
• 1 pint fresh carrot juice
• 2 limes, zested and juiced
• Salt
• pepper
• 1 cup heavy cream
• 1 tablespoon finely chipped cilantro
• 1 lime, zested
• 2 tablespoons extra virgin olive oil
• 18 large shrimp, peeled and deveined
• 1 clove crushed garlic
• 1 teaspoon chili flake
• Carrot shavings
• Carrot dice
• Cooked and chilled shrimp
• Whipped
• Cilantro leaves