Clean the carrots and cut into slices. Put in a larger saucepan and fill up with a little water. Take just enough water to just cover the carrots. Not anymore, otherwise there will be soup. It gets slightly watery, but you can eat it with a fork. Bring the carrots to the boil and then simmer over low heat. Add the broth.
When the carrots are on the stove, peel the potatoes, cut into smaller cubes and cook with salt for about 20 minutes. Carrots and potatoes are cooked at about the same time. Just before everything is ready, add the parsley and butter to the carrots. Parsley can be a bunch or 2-3 tablespoon frozen parsley. Drain the potatoes and add to the carrots. Stomp everything well. Season to taste and, if necessary, add salt.
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