Cream of Herbs Soup with Carrot Balls

For the carrot balls, first squeeze the carrots vigorously and store them on a sheet of kitchen roll. Heat the oil in a pan and sauté the onion until translucent. Add the grated carrots and fry briefly. Remove from heat and let cool.

Mix oat flakes and breadcrumbs and mix with the eggs. Mix in lemon zest and carrot-onion mixture. Season the dough with salt and pepper to taste and let rest for about 15 minutes.

Pour panko into a deep plate. Form small balls from the carrot dough, turn in the breadcrumbs and fry in hot oil until crispy. Keep warm until further use.

In the meantime, for the soup, peel and chop the onion, garlic and potatoes. Heat the oil in a large pot and sauté the onion cubes until translucent, then add the garlic and potatoes and sauté briefly. Pour in soup and whipping cream and simmer for 30 minutes (until the potato cubes are nice and crumbly).

Wash and pluck herbs and sprouts, setting aside about 1 tablespoon for garnish. Stir the remaining herbs together with the sour cream quickly into the soup and puree it finely. Season with salt and pepper.

Pour the soup into bowls, place 2-3 carrot balls in each, drizzle with a little olive oil and sprinkle with the herbs set aside before serving.

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