Bring the vegetable stock to the boil with the carrots. Add golden balm and spices, infuse and cool the entire mixture. Add the raspberry and finely mash everything together. Add the cream and yogurt, season well with salt and freshly ground pepper and chill the soup thoroughly.
Serve in chilled cups or plates and garnish with golden balm.
Tip: Stock up on high-quality spices – it pays off!
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