Cream of Carrot Soup with Ginger and Sour Cream

Peel the carrots with the peeler, scrape 400 g with the vegetable blossom scraper / peeler 2 in 1 decorating blade and dice the rest 600 g. Peel the ginger and dice it very finely. Peel and dice the root parsley with the peeler. Peel and finely dice the garlic cloves. Peel and dice the onions. Wash parsley, shake dry and chop. Peel and dice the meat sausage. Heat butter (1 tbsp) in a tall saucepan, add all the ingredients (diced carrots, diced ginger, diced root parsley, diced onion and diced garlic) and fry vigorously, deglaze with the vegetable stock (1 liter), add the scraped carrots and everything for about 25 - 30 minutes Simmer. Caution: Remove the scraped carrots after 8-10 minutes and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with a knife. Add parsley and finely puree the soup with a hand blender or mixer. Fold in the sour cream (100 ml), season with crème fraîche (1 tbsp) and salt (1 big pinch) and pepper (1 pinch). Add the soup filler (diced meat sausage and carrot blossoms), heat and serve garnished with parsley.