Carrot Soup with Jerusalem Artichoke and Mozzarella Cheese

Peel and finely dice the ginger, garlic and onion. Clean the fennel, put the tender green aside. Cut the bulb in half, remove the hard core and roughly dice the rest.

Peel the carrots and Jerusalem artichoke and cut into coarse pieces. Heat butter in a pot and sauté ginger, garlic and onions.

Add fennel, carrots and 200 g Jerusalem artichokes, sauté briefly, season with salt, pepper, clove powder, coriander and curry, deglaze with soup, bring to the boil and simmer for 15 minutes.

Meanwhile, dice the remaining Jerusalem artichoke even finer. Heat oil in a pan, fry Jerusalem artichoke cubes in it, turning over medium heat, until they are cooked through.

Season with salt and pepper, remove and drain on kitchen paper. Also drain mozzarella and cut into small cubes.

Squeeze the oranges, pour the juice into the soup, puree everything finely and add the cream. If necessary, heat the soup again and season to taste with salt and pepper.

Serve in soup bowls with fried Jerusalem artichoke cubes and mozzarella cubes and decorate with the fennel greens.

Dust with a little curry powder before serving.

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