Soften butter in a pot until golden. Add the chopped and peeled carrots as well as salt. Simmer them gently for 5 minutes.
Add the water and cook until the carrots are extremely soft (the more the better!).
Place the carrots with a bit of the cooking juice in a food processor and blend until smooth (add cooking juices bit by bit until you obtain the texture you prefer).
Place soup in a pot on a medium heat for few minutes. Add the fresh cream and salt, nutmeg and cinnamon to taste.
Serve it hot with fresh chopped parsley.