Carrot and Apple Soup
Peel the onions and garlic and dice small. Peel the carrots and finely grate. Peel apple, cut into quarters and remove core. Heat butter in a pan and sauté onions and garlic. Add carrot, apple and ginger and sauté briefly. Sprinkle in flour and curry powder and cook briefly.
Stir in broth pour, cover, simmer about 10-15 minutes. Whisk in tablespoons cream and the egg yolks, then stir in the rest of the cream into the soup. Remove the soup from the heat and stir in the egg mixture. Season the soup with salt. Pour the soup into plates and garnish with chives and lemon balm.