Carrot soup with cheese dumplings

Name: Carrot soup with cheese dumplings
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Potatoes; 250 g Carrots; 1 medium onion; 1 TABLESPOON Oil; 2 TABLESPOONS Vegetable broth; 4-5 Stem(s) Coriander or parsley; 100 g Double cream cream cheese; 5 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Chilli powder; 1 TABLESPOON Honey

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Potatoes
250 g Carrots
1 medium onion
1 TABLESPOON Oil
2 TABLESPOONS Vegetable broth
4-5 Stem(s) Coriander or parsley
100 g Double cream cream cheese
5 TABLESPOONS Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Chilli powder
1 TABLESPOON Honey

Directions

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
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
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
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