This is how the recipe was given me at our ski lodge- I have made it for a soup kitchen many times & once I changed the name our guests loved it, the carrots have a different taste & there are many ways to adapt it.

Approx 8 carrots
6 potatoes
cook in 3-4 litres water with 3/4 powder stock,
when cooked blend well together.

This will serve 20 x 2 ladles

can use water from vegetables you may have cooked for the meal
Can stir in sour cream about 1 1/2 cups this could be optional or use powdered milk, coconut milk or other types of milk.
I personally have added onion & celery.
Enjoy.