Remove the skin from the onion and chop finely. Rinse, peel and coarsely grate the carrots. Grind the oats very finely. Melt the butter in a saucepan and sauté the onions. Add the oat groats and also sauté briefly. Pour the water. Add the carrots. Bring everything to the boil once, then simmer gently at low temperature with the lid closed for 3 to 4 minutes. Season with grained clear soup, nutmeg and marjoram. Rinse the parsley, toss to dry and chop. Serve the oat soup sprinkled with the parsley.
Tip: You can also use rye instead of oats. Then season the soup additionally with a little fruit vinegar and crushed caraway seeds.
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