1 Rinse and peel carrots. Rinse cucumber, halve lengthwise and scoop out seeds with a teaspoon. Cut cucumber halves crosswise.
2 With a mandolin or vegetable peeler, cut carrots and cucumber into very thin, long strips.
3 Bring vegetable broth to a boil in a pot. Add carrots, cover and cook over low heat for 4 minutes.
4 Rinse basil, shake dry and remove stems. Set aside a few leaves for garnish and cut remaining leaves into thin strips.
5 Add cucumber to pot with carrots. Cover and cook for 2 minutes. Season with salt and pepper and stir in basil.
6 With a vegetable peeler, shave Parmesan. Divide cucumber and carrot strips between two plates. Sprinkle with shaved Parmesan and garnish with basil leaves.