Wash and peel the carrots and sweet potato.

Chop the vegetables into slices.

Next parboil the slices for 12-15 minutes in slightly salted water (add the 1 teaspoon of salt to the water).

Place the oil in the stockpot. Ensure the stockpot is on a high heat until the oil bubbles. The heat should remain high for a maximum of 2 minutes.

Then add the parboiled vegetables to the stockpot. Lower to a medium heat. Add the black pepper if you want (optional).

Thoroughly stir the vegetables and flatten them about 10 minutes.

Add the soya milk to the stockpot. Ensure the milk is fully mixed with the vegetable pieces. Do this for about 10 minutes on a lower heat.

For the smoothest texture, place the soup in a food processor.

Pour the soup into a bowl.

Add the parsley to the soup.

Enjoy!