Carrot soup with cheese dumplings

Ingredients

Directions

1. 1

   Peel and wash potatoes and carrots and dice them coarsely, except for about 1/2 carrot. Peel and finely dice onion and ginger

2. 2

   Fry the diced ingredients in a pot in hot oil. Stir in a good 3/4 l water and stock. Bring everything to the boil, cover and simmer for about 20 minutes

3. 3

   In the meantime, wash the coriander, pluck off the leaves and cut them coarsely if necessary. Cut the rest of the carrot into fine strips. Remove approx. 8 dumplings from the cream cheese with 2 moistened teaspoons

4. 4

   Puree the vegetables in the broth. Heat the carrot strips, except for some for garnishing, in it. Stir in cream. Season soup with salt, chilli and honey. Serve with dumplings, coriander and remaining carrot strips