For the carrot soup, clean the carrots and cut them into small pieces. Melt the butter in a pot and sauté the carrots in it.
Add the flour and stir. Pour in water and crumble in the soup cube.
Simmer on low heat for about 25 minutes, stirring occasionally.
Finely puree the carrot soup with a blender and add the parsley. Season to taste with salt and pepper.