Steam the onions in the butter until translucent. Add the potatoes, carrots and the vegetable stock and simmer for approx. 15 minutes until soft.

Add the remaining ingredients and puree everything together. Season to taste with the spices.

Mix the cream with the fresh ginger and whip until stiff. Add a teaspoon of ginger cream to the soup and serve hot.

For the dough, mix both types of flour and the crumbled yeast as well as the salt with 680 ml of lukewarm water.

Then knead all the ingredients into a yeast dough and place in a large bowl. Cover and let rise at room temperature for three hours or in the refrigerator overnight.

Preheat the oven to 250 ° C (top / bottom heat). Wet the work surface or dough mat with a little water and carefully place the damp dough on it.

Do not knead the dough anymore. Divide into three equal portions with slightly moistened hands.

Carefully pull out each portion of dough, each strand of dough should be around 35 cm long. Moisten your hands again and again. Shape three long breadsticks in this way.

Finally, turn the breadsticks several times in order to get the typical root shape.

Place the shaped loaves on the existing baking sheet with enough space between them and bake for 30 minutes.