Finely dice the onion and sauté in a little butter. Roughly tear the carrots and add to the onions.
Season with salt, pepper and crushed garlic. Pour in vegetable stock and simmer for about 5 minutes.
Stir in the sour cream, remove soup from heat and puree with a hand blender.
In a pan, brown the bread cubes in a little butter.
Pour the carrot soup into a warmed deep plate, sprinkle with the crispy white bread cubes and chopped parsley and serve.