Peel and slice the yacon. Soak in a bowl of water for a while. Slice the carrot, too.

Put 2 tsp of olive oil into a pot. Add the sliced vegetables and stir well while cooking. Season with salt and pepper.

Add 500 ml water with a cube of instant soup stock. Put the lid on and simmer for about 10 min on medium to low heat.

Get rid of any foam that comes up while cooking. Taste and season if required. Finally, garnish with dried herbs before serving.