For the carrot soup, peel and chop potatoes, onions and carrots. Sauté the onions and carrots in a little butter.
Add the potatoes and cook in the soup with bay leaf spice, cloves, allspice seeds and juniper until soft.
Remove the spices and puree the soup with a hand blender.
Season with salt and pepper and refine with whipped cream.
Before serving, sprinkle finely chopped parsley over the top and serve the carrot soup hot….