Carrot Soup with Puff Pastry Sticks

Ingredients

• 150 g puff pastry (refrigerated)
• 1 egg yolk
• 3 tbsp black sesame seeds
• 1 Shallot
• 3 cm fresh ginger
• 400 g Carrots
• 200 g waxy potatoes
• 2 tbsp butter
• 50 ml orange juice
• 700 ml vegetable broth
• 100 ml heavy cream
• Salt
• pepper (from grinder)
• curry powder
• 100 ml heavy cream
• 2 tbsp chopped parsley (cut into strips)

Instructions

1. 1.

   Preheat the oven to 200°C fan or 220°C conventional.

2. 2.

   Lay out the puff pastry, cut into narrow strips (~1x12 cm), lightly twist and place on a baking sheet lined with parchment. Brush with egg yolk, sprinkle sesame seeds, bake for about 15 minutes until golden yellow. Remove and cool.

3. 3.

   Peel and finely chop the shallot and ginger. Peel and dice the carrots and potatoes into small cubes.

4. 4.

   Heat butter in a pot, sauté the shallot and ginger. Add carrots and potatoes, cook briefly, deglaze with orange juice. Pour in broth, season with salt and pepper, simmer on medium heat for about 20 minutes. Puree using an immersion blender, stir in heavy cream, bring to a boil again, season with salt, pepper and curry.

5. 5.

   Whisk the remaining heavy cream until slightly stiff, fold into the soup.

6. 6.

   Taste, ladle into cups, garnish with a dollop of parsley cream and puff pastry sticks.