Blend the finely chopped onion and garlic clove with the yogurt, curd cheese and milk in a hand mixer or with the hand blender.
Fold in minced kitchen herbs and grated carrots (leave a few for sprinkling). Season soup heartily with juice of one lemon and salt. Serve sprinkled with chopped cress and remaining shredded carrots.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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