For the cream of carrot soup with cheese dumplings, first prepare the soup. Peel carrots, potatoes and onion and cut into not too small cubes. Sauté in butter while stirring.
Add lemon juice, Vienna, soup and sugar and simmer for about 20 minutes. Add cream and puree finely with a hand blender. Then season with salt and pepper.
For the dumplings, mix the cream cheese with the egg, spices and breadcrumbs. Form dumplings and cook in lightly boiling salted water for about 3 minutes.
Take them out with a sieve spoon and put them into the soup. Before serving, sprinkle the cream of carrot soup with cheese dumplings with chives.