Boil the macaroni and carrots separately from one another. Heat hot oil to sauté the chopped onions, chopped carrots, potatoes and peas.
Leave them on the stove for a few minutes, then add the chicken broth or water and cook until the vegetables soften completely. Remove the soup from the heat, season with salt, pepper, parsley and dill, add milk, then blend to a smooth puree.
Put it back to boil, stirring constantly. Remove it from the heat, add clams and whole carrots.