Ginger and Carrot Curry Soup

Peel and finely dice the ginger and onion. Clean and wash the leek and cut into rings. Peel the carrots with the peeler. Dice 400 g carrots and scrape the remaining (200 g) with the vegetable blossom scraper / vegetable peeler 2 in 1 decorating blade. Peel, wash and dice the potatoes. Peel the apples, remove the core, cut into small wedges and drizzle with lemon juice. Heat butter (1 tbsp) in a large saucepan and fry the vegetables (ginger cubes, onion cubes, leek rings, carrot cubes and potato cubes) vigorously and deglaze / pour on the vegetable stock (1 liter). Add the scraped carrots and season with curry powder (1 teaspoon), salt (1 teaspoon), pepper (¼ teaspoon) and sugar (1 teaspoon). Let everything cook for about 20 minutes. Remove the scraped carrots after approx. 8 minutes and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with a knife. Finely puree the soup with the mixer or hand blender. Add the soup side dish (apple wedges and carrot blossoms) and season / refine with sweet soy sauce (1 tbsp) and cream (4 tbsp). Finally fold in the plucked parsley and serve.