Simmer for about 30 minutes with the lid closed or until the carrots are soft.
Puree the soup with a hand blender or put in a blender and mix until smooth. (Careful if you use the blender, the lid can lift) Start with the smallest step.
If you like, you can pass the soup through a sieve.
Season with "milk", salt and pepper and bring to a boil again. Depending on the desired consistency, add a little broth.
Put in a bowl and serve with salted nuts and chopped parsley.