Carrot and orange foam soup

Ingredients for 4 servings:

• 300 g carrot(s), finely chopped
• 200 ml orange juice
• 50 ml milk
• ½ tbsp parsley, chopped
• 400 ml vegetable stock
• 20 g onion(s), diced
• 80 g quark (cottage cheese)
• 40 g semolina
• 1 egg(s)
• 1 tbsp ginger
• 40 ml milk, foamed
• 50 ml cream
• 20 g sunflower seeds, roasted

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with ginger – curd cheese – dumplings

Lightly sauté the diced onions. Now add the finely chopped carrots and sauté lightly. Top up with the vegetable stock. Cook until soft and puree. Season to taste with the orange juice and ginger. Finally, add the cream. Whisk the curd cheese with a little milk and the egg. Now add the ginger and semolina. Season to taste and chill. Then scoop out the dumplings with a teaspoon and cook them in boiling salted water. Divide the dumplings among plates and pour the soup over them. When ready to serve, top with the milk foam and the roasted sunflower seeds. Serve immediately.