For the cream of carrot soup, clean and dice carrots. Dice onions as well.
Finely chop garlic. Put all the chopped ingredients in an unperforated cooking container together with butter, broth and paprika seasoning (at 100°C for 12-15 minutes or at 120°C for 6-8 minutes).
Then puree the cooked ingredients with a blender. Fold in the sour cream and heat (at 95°C for 2 minutes).
Season with salt and pepper and sprinkle with parsley.