1 Cutting board, 1 Plate, 1 Citrus juicer, 1 Small knife, 1 Peeler, 1 Large knife, 1 Small skillet, 1 Wooden spoon, 1 Pot, 1 Measuring cups, 1 Whisk
1 Rinse shrimp, pat dry and place on a flat plate.
2 Squeeze lime and drizzle juice over shrimp.
3 Rinse and peel carrot. Cut into thin slices and then into thin sticks.
4 Rinse cilantro, shake dry and pluck leaves.
5 Melt butter in a pan and sauté carrots for 4-5 minutes.
6 Add shrimp and fry for 1-2 minutes, stirring frequently. Remove from heat.
7 Add 500 ml (approximately 2 cups) water to a pot and whisk in MAGGI Masterclass asparagus cream soup mix. Bring to a boil and cook, stirring occasionally, over low heat for 5 minutes. Serve soup in bowls garnished with carrot, shrimp and cilantro.