Creamy shrimp soup

1. Put the shrimp in a plate, sprinkle with spices and leave to freeze. Peel carrots, potatoes and onions.
2. Cut the potatoes into cubes, put them in a saucepan, pour water and put on fire. From the moment of boiling, cook for 15 minutes on low heat.
3. While the potatoes are cooking, cut the onion into small cubes, cut the thicker half of the carrots into circles and cut stars out of them with a knife. Chop the remaining part of the carrots and trimmings with a blender or grate on the smallest grater.
4. Fry carrot stars in vegetable oil over low heat until soft.
5. Add chopped onion and chopped carrots to the pot to the potatoes, cook for another 10 minutes.
6. Pour flour into the soup through a strainer, stirring continuously.
7. After the flour, pour the cream into the pan, add salt, put the fried stars and thawed shrimp.
8. Cook the soup for another three minutes, then remove from the heat and let it stand under the lid for 10 minutes.
9. Serve cream soup with shrimp hot for lunch, adding fresh parsley to it.