1 Peel the carrot, parsley root and potato. Cut carrot and parsley root into 1 cm (approximately 1/2-inch) thick slices. Cut potato into small dice.
2 Bring broth to a boil in a pot. Add prepared vegetables and return to a boil, then cover and cook over low heat for 15 minutes.
3 Meanwhile, rinse arugula, spin dry, remove tough stems and finely chop leaves.
4 Puree the soup in a blender (working in batches as needed) or with an immersion blender. Season with salt, pepper and grated nutmeg to taste.
5 Divide soup among bowls, sprinkle with arugula and sliced almonds and serve immediately.