Summary

Ingredients

• 250 g natural yourt, 3.5%
• 3 tablespoon quark, 20%
• 1 medium carrot (s)
• 1 piece (s) butter
• 1 teaspoon, heaped honey, more liquid
• 0.5 teaspoon ½ paprika powder, noble sweet
• 1 piece (s) ginger, cm
• 1 squirt lemon juice

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Instructions

1. Peel the carrot and grate finely on the vegetable slicer.
2. Melt some butter in a coated pan, add the grated carrots, honey, paprika powder and a splash of lemon juice and simmer everything at a medium temperature until the carrots are cooked through. Set aside and let it cool.
3. Now put the yoghurt, quark and pressed ginger in a blender, add the cold, prepared carrot rasps and puree everything until it is finely creamy. Fill into 2 glasses and either spoon immediately or cover with household foil and store in the refrigerator.
4. The vegetable yogurt can be kept in the refrigerator for about 2 - 3 days.
5. Vegetable yogurts are a nice change from fruit yogurts and are very trendy in the USA.