Rinse carrots and place in a large soup pot. Fill with water 1 inch above carrots. Bring to a boil and cook 4 to 5 minutes. Quickly drain and submerge in cold water to stop the carrots from continuing to cook. Once cool, drain off any remaining water.
In large skillet, heat olive oil on medium heat. Add ginger and cook a few seconds until fragrant. Add carrots, vinegar, and honey. Toss to coat carrots and cook until heated through. Garnish with parsley and serve.