Peel the carrots and potatoes and cook in the vegetable stock. In the meantime, cut the onion into small pieces and fry in the pan with the bacon and a little oil. When both of them turn slightly brown, take them out. I always put bacon and onions on a piece of kitchen roll to degrease them.
When the carrots and potatoes are done, I pour half of the broth water into a container. Now mash the carrots with the potatoes and gradually pour in the cooking water again.
Finally, I stir in the beaker of sour cream and the finely chopped parsley and season the whole thing with salt, pepper and nutmeg.
Arrange on plates and garnish with bacon and onions. If the soup is too thick for you, you can dilute it a little with water.
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