Soup with Carrot Dumplings

Peel the carrots and cut them into larger pieces. Then transfer them to a pot, cover with water, bring to a boil, and cook over medium heat for 20⁠–⁠25 minutes until tender.*

After cooking, drain the carrots, cool them under cold water, place them in a large, deep bowl, and mash with a fork. To the mashed carrots, add the egg, cornstarch, oat flakes, marjoram, caraway, parsley, and 1 tablespoon of rapeseed oil, and mix everything. Season the resulting dough with salt and pepper, set the bowl aside, and let the dough rest for approximately 5⁠–⁠10 minutes.

Then, in a smaller pot, bring a sufficient amount of water to a boil and form a total of 12 balls from the prepared dough with your hands or using two teaspoons. Place them into the boiling water and cook for approximately 2⁠–⁠3 minutes until they float to the surface.