Heat the vegetable stock in a large pot
Add the carrots, potatoes and peas and let them simmer for about 15 minutes.
Add the spinach to the soup and continue to let it simmer for another 5 minutes
Whisk together the egg yolk, cream and stir into the soup. Season with salt and pepper.
Finally add the parsley and crabmeat to the soup and heat through briefly.
Serve with dill and accompany with a crusty white bread.