Wash, peel and dice the kohlrabi. Cook in the vegetable stock for about 10 minutes and remove with a slotted spoon.
Now cook the peeled and sliced carrots in the stock for about 10 minutes, then remove them. Put about 2/3 of the kohlrabi cubes back into the broth and puree with a blender. Add the carrot slices and the remaining kohlrabi and season with salt, pepper and nutmeg.
Whisk the egg yolks with the cream and stir into the hot, but no longer boiling, soup. Chop the parsley and sprinkle over the soup before serving.
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