Cream of Ginger, Carrot and Potato Soup

Peel and finely dice the ginger. Peel the carrots (all of them) with the peeler, dice half and scrape the other half with the vegetable blossom scraper / peeler 2 in 1 decorating blade. Peel, wash and dice the potatoes. Peel and dice the celery. Peel and dice parsnips. Clean the leek, wash it well and cut into rings. Peel and dice the onion. Clean, wash and finely dice the chilli pepper. Peel and finely dice the garlic pulling. Peel and dice the ham sausage. Heat butter (2 tbsp) in a high saucepan and add the vegetables (diced garlic cloves, diced chilli peppers, diced ginger, diced carrots, diced potatoes, diced celery, diced parsnips and leek rings) and stir-fry vigorously. Deglaze with the broth (2 liters / 5 teaspoons instant), add the scraped carrots and cook for 30 minutes. Caution: Take the scraped carrots out again after 8-10 minutes and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with a knife. Puree the soup very finely with the hand blender. Season with the cooking cream (200 g), salt (1 teaspoon), sugar (½ teaspoon), pepper (½ teaspoon) and sweet soy sauce (2 tablespoons). Add the soup filler (ham sausage cubes and carrot blossoms), heat briefly and serve. Sprinkle with chopped parsley if necessary.