For the carrot-apple balsamic soup with polenta potato dumplings, first boil the milk, season with salt, pepper and a little grated nutmeg. Stir in the polenta and cook for one minute, stirring constantly and at low temperature, then let it cool down.
In a bowl, mix the polenta with the curd and cream cheese, fold in the egg and season with salt and pepper.
Portion the polenta mixture with a tablespoon and form into dumplings. Simmer the dumplings lightly in salted water for 13 minutes.
Peel and finely dice the onion and carrots and sauté in a pot with a little oil. Deglaze with vinegar and pour in milk and whipping cream. Cook the soup for about 10 minutes until the carrots are soft. Puree with a hand blender and finish with salt, pepper and apple balsamic vinegar.
Serve carrot-apple balsamic soup with polenta potato dumplings right away.