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Peel and dice carrots.

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Over high fire, add butter to melt, add diced carrots and corn kernels, stir-fry until carrots wilt, and take out for later use.

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Add potatoes and corn kernels to the original pot and stir fry.

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Add the right amount of water, without ingredients.

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Add the right amount of salt, cook the potatoes until they are soft, turn off the heat and let them cool.

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Pour it into a cooking machine and paste it.

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Pour the fried carrot and potato soup into the pot and heat it until it boils.

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Pour in the right amount of cream.

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Sprinkle with chopped black pepper.

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Serve on a plate with chopped parsley.

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