Boil potatoes until al dente, peel and dice. Meanwhile peel the carrots and cut into 2 cm long strips. Wash the bright parts of the spring onions and also cut into 2 cm pieces.
Cook carrots stripes in salted water until al dente, add spring onions 4 minutes before end of cooking. Drain, and rinse well .
Sauté the half of potatoes and the garlic in a little oil, sprinkle with curry, fry briefly and douse with the soup and orange juice. Cover, simmer for 8 minutes and then puree. Stir in the cream and season with lemon juice, salt and pepper.
Add the remaining potatoes, vegetables and shrimps and reheat. Serve garnished with parsley .