Ayurvedic carrot soup

Ingredients for 4 servings:

• 500 g carrot(s)
• 150 ml cream
• ½ tbsp vegetable broth
• 1 tsp fresh ginger, finely chopped
• 1 chili pepper(s)
• 1 tbsp brown sugar
• Oil (sesame or nut oil)
• 50 ml milk
• 20 g pumpkin seeds
• cress
• possibly balsamic vinegar (date balsamic vinegar)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with milk foam topping, pumpkin seeds and garden cress

Wash, peel, and slice the carrots. Roast the pumpkin seeds in a pan without oil. Heat the sesame oil, caramelize the sugar, add the carrots, and pour in the water. Steam the carrots until al dente. Place everything in a blender and puree until smooth, then return it to the pot. Add the vegetable stock, ginger, and finely chopped chili pepper and bring to a boil. Stir in the cream and divide among the bowls. Now froth the milk and pour it over the soup, then serve with the roasted pumpkin seeds and garden cress. I also add a touch of date balsamic vinegar to finish it all off.