Kohlrabi and carrot cream soup

Ingredients for 4 servings:

• 500 g kohlrabi
• 250 g carrot(s), yellow
• 2 shallots
• n. B. butter (1 tbsp and 1 tsp)
• 1.1 liters of vegetable broth
• 100 g whipping cream or 100 ml Cremefine for cooking
• 1 carrot(s), purple or violet
• salt and pepper
• 4 tbsp Greek yogurt
• 1 tbsp sesame, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean the kohlrabi, setting aside the smaller leaves, peel, and rinse. Clean, peel, and rinse the yellow carrots. Peel the shallots. Roughly dice everything except the small kohlrabi leaves that were set aside. Melt 1 tablespoon of butter in a saucepan and sauté the kohlrabi, carrot, and shallot cubes. Then deglaze with the vegetable stock and the heavy cream or creme fine. Bring to a boil and simmer for about 20 minutes, stirring occasionally. Meanwhile, clean, peel, rinse, and thinly slice or grate the purple carrot. Melt 1 teaspoon of butter in a pan and fry the purple carrot slices. Then remove and drain on kitchen paper. Rinse the small kohlrabi leaves, shake dry, and cut into fine strips. Purée the soup and season with salt and pepper. Stir in the yogurt until smooth. Serve the soup in deep soup plates, bowls or cups and garnish each with a dollop of yogurt, purple carrot slices, kohlrabi leaf strips and sesame seeds.