Clean the two bunches of young carrots and let them boil in about 10 cups (2.5 liters) of salted water. When soft, remove them with a slotted spoon. Put 3-4 tablespoons oil in a pan, heat the oil, add the flour and stir vigorously. Gradually dilute with hot water from the carrots.
Leave it to boil on the stove on medium heat. Cut carrots into small cubes and fry them briefly with the rest of the oil. Add them to the diluted flour roux and allow the soup to boil 10-15 minutes.
Season with black pepper to taste. Shortly before turning off the heat, pour fresh milk into the soup and mix. Serve with chopped parsley.