Peel carrots, onion and garlic and cut them into small pieces to cook faster.
Put 7 dl of cold water in the pot and add sliced ​​vegetables and spices (pepper, salt, garlic and onion powder) and bring to a boil.
When it boils, cook on medium heat for about half an hour (or until the carrots soften).
Save the water in which the vegetables were cooked, and blend all the vegetables into a smooth cream in a blender, add some soup base if necessary.
Pour the cream back into the pot and add about 4 dl of the liquid in which the vegetables were cooked, or enough to get the desired thickness. Mix well and serve.
Garnish with vegan cooking cream if desired and sprinkle with dried parsley.
