Trim and scrub carrots and rough chop, no need to peel them.
Boil in salted water on high flame for 20 minutes.
Strain but do not discard water (set aside).
Add cooked carrots, sautéed shallots, parsley and stock into a pot and blend with an immersion blender until smooth.
If too thick, use water from carrots until smooth then add milk or cream if desired.
Garnish with more parsley. Serve hot or cold.