Summary

Ingredients

• 200 g carrot (s)
• 1 shallot (s), or onion
• 10 g iner, approx.
• 0.5 ½ lemon (s), juice it
• 30 g butter
• 150 g ricotta
• 20 g parmesan cheese
• 1 teaspoon pepper berries, pink, pink
• 1 teaspoon sugar
• 400 ml vegetable stock
• 1 tablespoon rapeseed oil

Also:

• Chilli, from the mill
• Salt and pepper, from the mill

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Instructions

1. Heat the oil in a pan. Peel the shallots, peel the ginger and carrots, cut everything into thin slices. Then sauté lightly in the pan, add the sugar and let it caramelize slightly. Pour in the vegetable stock and simmer the soup over a medium heat for 15 minutes.
2. Add the butter, finely puree the soup with the hand blender and season with salt, pepper and the juice of half a lemon.
3. Drain the ricotta well in a sieve. Grate the parmesan and fold it into the ricotta with a little chili, salt and pepper. Use two spoons to form lobes out of it. Crush the pink pepper berries with a mortar.
4. Arrange the carrot soup with the cams on a deep plate, sprinkle with the crushed pink pepper berries and serve.