Ingredients per 200ml:
90g carrots
120g Hokkaido pumpkin
35g potatoes (type B)
25 ml soy cream
24g canned beans
1/4 tsp smoked paprika
1/2 tsp salt
a pinch of black pepper
1/4 tsp lemon juice
1/2 tsp dried yeast
Procedure:
Peel the carrots, Hokkaido potatoes and potatoes and cut them into medium-sized cubes. Boil these vegetables in water.
After boiling, pour the water aside (we will need it to dilute the sauce).
Pour the cream into the pot and add the drained and washed beans.
Blend the entire contents of the pot with a hand blender and gradually add the reserved broth to the desired consistency.
Season the sauce with spices.
The sauce prepared in this way can be served with potato dumplings and toasted smoked tofu.
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