6 x medium carrots chopped roughly... 1 x medium onion chopped... 1 x parsnip chopped roughly... exchange for potato... 2 x medium potatoes chopped roughly 3 pints [1.1/2 litres chicken stock] 1 x cup cream... salt and pepper to taste... 1 x egg yolk... beaten
place carrots ~ onion ~ parsnip ~ potatoes in a saucepan with the stock.. bring to the boil and simmer for 20 minutes or until tender... blend or blitz with a wand the soup and add the cream and the salt and pepper to taste.. add the egg yolk while whisking..
serve hot with crusty bread...
spread your arms, hold your breath and always trust your cape.....
I haven't tried Tassi's carrot soup, but I think Tassi probably means if you haven't got a parsnip, just add another potato.
I do make a similar one with coriander (cilantro) and I use single cream in it. If you have a problem with cream - give milk a try. Don't be too worried about trying substitutions, or something you think might be good - recipes aren't carved in stone.
A little tip for you, when making soups, if you don't have any fresh carrots for grating, tinned carrots blitzed in food processor, magic bullet etc works great. I sometimes finish off my soups with a can of carrots, even when I've got fresh ones in the veggie drawer. Grating carrots is not one of my favourite pastimes.