Carrot Cream with Cashew Nuts

Lightly sweat the diced ginger and onion in the butter and sprinkle with the curry. Add the peeled and sliced carrots, then fill up with the clear soup and gently simmer until the carrots are soft. Add 200 ml of whipped cream, bring to the boil once and blend the whole thing in a hand mixer or possibly with a blender. Mix the rest of the whipped cream with the egg yolks and gently stir into the soup to give it a light consistency. (Caution: The egg yolk will curdle quickly if the soup is still too hot!) Lightly roast the cashew nuts, preferably in the oven or possibly in a coated frying pan without fat, then divide evenly among four cups and pour over the soup.

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