Clean the carrots, wash some green. Peel, wash and slice the carrots. Peel, wash and chop the potatoes. Peel and chop onions. Heat 1 tablespoon of oil in a saucepan. Brown onions, potatoes and carrots in it. Add 1 l hot water, stir in broth. Season with salt, pepper and nutmeg. Simmer for about 15 minutes.
Meanwhile wash the chicken and pat dry. Season with salt, pepper and paprika. Fry in 1 tablespoon of hot oil for about 10 minutes.
Puree the soup and season to taste. Chop the carrot green. Cut meat into slices. Serve with carrot green and pesto on the soup. Bread tastes good with it.