Peel and wash the potatoes and carrots. Cut a carrot into fine strips and blanch. Dice remaining vegetables. Peel and finely dice onion and ginger. Heat the oil. Sauté onion and diced vegetables in it. Deglaze with broth.
Cover and cook for about 20 minutes. Season with salt and chilli. Puree vegetables and refine with cream. Season soup with salt, honey and vinegar. Wash the coriander and remove the leaves. Cut off cream cheese dumplings with 2 teaspoons and turn in the coriander. Serve the dumplings and fine carrot strips in portions in the soup