Sweet potato and carrot soup with prawns

Peel and finely chop the onions and ginger. Peel and finely chop the sweet potatoes and carrots. Heat the oil in a pan and sauté the onions and ginger. Add the sweet potatoes and carrots and sauté briefly. Pour in the stock, season with paprika powder, salt and pepper and simmer for approx. 20 minutes. Preheat the oven to 220°C top/bottom heat (200°C fan oven). Mix the cheese with the egg yolk and eight tablespoons of crème fraiche until smooth. Wash the parsley, pat dry, chop and mix into the cheese mixture. Season to taste with salt and pepper. Then spread on the eight slices of special grain bread and leave to cool for 3-5 minutes on a rack lined with baking paper. Blend the soup with a hand blender until smooth, stir in the remaining crème fraiche and season to taste. Fry the prawns in a little oil in the pan and season with salt, pepper, paprika powder and a little vegetable stock. Serve the soup with the prawns as a garnish and the cheese rolls.