Chop into chunks and boil in bottled water with Veg stock cube.
On the side fry the onion in some water/oil/butter, add cumin seed, chili flakes and ginger to this mixture.
Once carrots are softened (30 minutes of boiling), remove carrots from water (keep the water) and blitz the carrots into a puree, use the water you boiled them in to loosen the mixture. Not if you hand held blitzer is white after doing this it will be orange. Finally add the blitzed carrots, onions, nutmeg and fresh parsley all into a big pot, and keep on a low heat for 20 minutes.