Heat a large and deep frying pan (or stock pot) on medium-high heat. Add the olive oil and garlic. Remove garlic once it is browned (and eat it and enjoy!)
Add the diced onion and allow to fry. Once translucent, add carrots and sauté for about 5 minutes. Add the vegetable both and season with salt and pepper. Bring to a boil and then immediately lower the heat to a simmer. Cover and cook for 25 minutes.
Turn off heat and allow to cool slightly. Transfer to a container and use an immersion blender to purée the mixture. Run the purée through a fine-mesh sieve and pour back into the pan.
Add the mascarpone cheese to the sauce and allow to melt. Add some grated parmigiano cheese and mix.
Pour in to bowls to serve. Top with breadcrumbs and chopped parsley