Peel the carrots with the peeler, cut in half lengthways and cut into pieces diagonally. Clean and peel the celery, first cut into slices, then into strips and finally into small diamonds. Peel, wash and dice the potatoes. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Heat butter (1 tbsp) and sunflower oil (1 tbsp) in a saucepan, add the onion cubes with the garlic clove cubes and ginger cubes and fry in them. Add the vegetables (carrot pieces, celery lozenges and potato cubes) and fry with them. Deglaze / pour on the chicken stock (1 liter). And season with mild curry powder (1 teaspoon), Captain's pepper *) (½ teaspoon), coarse sea salt from the mill (4 big pinches) and chili oil (½ teaspoon). Let everything simmer / boil for about 20 minutes with the lid on. Add the crème fraîche (4 tbsp) and finely puree the soup with the hand blender.

Cut the chicken breast fillet into strips, thread on wooden skewers and season / marinate with coarse sea salt from the mill (2 big pinches), mild curry powder (1 teaspoon), and sweet soy sauce (1 tbsp). Heat sunflower oil (4 tbsp) in a pan and fry the chicken breast fillet skewers on both sides until golden-brown.

Carrot cream soup with chicken breast fillet skewers, drizzled with pumpkin seed oil, garnished with parsley and serve with a dollop of crème fraîche.

Käpt'ns Pfeffer Spice mixture of: black pepper, white pepper, pink berries, raw cane sugar, onion, garlic, parsley, chilli grist and allspice