Wash and dry the carrot. Leave about 2 cm of green. Carefully peel the top of the carrot and around the top. Scrape well. Then peel the body of the carrot with a vegetable peeler. Cut off the bottom of the carrot diagonally at three-quarters of its length (set aside for a soup). Then cut the carrot in half lengthwise. Trim a carrot half by rounding off the angles of the cut. Finish by evening with a peeler. Do the same with the other carrot half. Set aside in a container.