Place amaranth in a blender or food processor and pulse a few times until the amaranth is cracked (think texture of polenta). Heat a pot over medium heat and add the cracked amaranth. Toast lightly then add in water and salt. Bring to a boil, reduce to a simmer, and cook until thickened; about 20 minutes. 

To start, clean the carrots (and peel if you feel the need- I rarely do). Cut into 1/4” slices and place in a pan. Add enough broth to come halfway up the carrots. Cover, bring to a boil, reduce to a simmer, and cook until the carrots are tender, 10 to 15 minutes. Drain the liquid and reserve. Place the carrots in a blender with the miso and puree until smooth, adding in enough of the reserved liquid until the puree is smooth. 

Add the carrot puree until amaranth and cook together until hot. Taste and add salt as needed. When serving, top with parsley oil, toasted walnuts, and black pepper.