Summary

Ingredients

• 500 g carrot (s)
• 150 ml cream
• 0.5 tablespoon ½ vegetable stock
• 1 teaspoon ginger, fresh, finely chopped
• 1 chilli pepper (s)
• 1 tablespoon sugar, brown
• Oil (sesame or nut oil)
• 50 ml milk
• 20 g pumpkin seeds
• cress
• possibly balsamic vinegar (date balsamic vinegar)

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Instructions

1. Wash, peel and cut the carrots into pieces. Roast the pumpkin seeds oil-free in the pan. Heat the sesame oil, caramelize the sugar in it, add the carrots and pour the water over them. Steam the carrots until they are firm to the bite. Put everything in the blender and puree finely, put back in the pot.
2. Add the vegetable stock, ginger and finely chopped chilli pepper and bring to the boil once. Stir in the cream and distribute between the plates. Now froth the milk on the soup, then serve with the roasted pumpkin seeds and the garden cress.
3. I refine the whole thing with date balsamic vinegar.