Hint
Add 2-3 more carrots when they're out of season and a bit bland.

1. cook the carrots and potatoes in the chicken stock; drain, reserving the stock;
2. purée the vegetables in a blender with 500 ml (2 cups) milk;
3. return to the pot with the stock; mix well; season with salt, pepper and a pinch of curry powder; reheat;
4. serve with a dollop of butter, a drizzle of cream and a little fresh parsley.