How to make
Peel the carrots and cut them into pieces. Put them on the heat in a pot with salted water.
Add the peas and boil for 30 minutes. Add the peeled and chopped potatoes and leave to cook over low heat. Once the vegetables are cooked well, add the flour which you've braised in the butter to the soup, and mix well.
Remove from the heat and thicken with the pre-mixed yoghurt.
