Clean and wash the carrots, cut in half lengthways and cut into small pieces. Peel, wash and dice potatoes. Cook carrot pieces with potato cubes in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and instant chicken broth (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cream (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through well with the potato masher / stamp through.